LEE KUM KEE

Ingredients

6 large cooked peeled prawns, sliced in half
½ soft lettuce, shredded
1 medium carrot grated
¼ cucumber, cut into matchsticks
50g beansprouts
A handful mint leaves
Small handful coriander leaves
2 tbsp salted roasted peanuts, roughly chopped
4 rice wrappers

Method

1 Prepare and cut ingredients.
2 Half fill a frying pan with cold water. Dunk a rice wrapper in and keep patting for 1½minutes until it is pliable, but not too soft. Remove and lay flat. Arrange the filling towards one end of the wrapper. Roll up squeezing out the air as you go.

Tips

1 You can also add a little cooked belly pork, shredded if liked.
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