Please note: We adapted this recipe by adding ingredients that were not part of the original recipe.
Prepare your veg: grate or shred your cabbage & carrots. Slice your beets, radish VERY thin with a mandolin. Slice your avocado very thin. Chop your herbs.
Boil a medium size pot of water. Once water boils, turn it off and remove from heat. Add your rice vermicelli to hot water, and let sit for 3 minutes. Drain & rinse under cold water.
To make the sauce: combine all ingredients in a jar and shake until combined.
To assemble your wraps: fill a large bowl with hot water. Insert one rice paper wrap at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables in the center. Add a small handful of vermicelli. Add 3 prawns per roll (optional). Sprinkle with fresh herbs and roll your wrap like a burrito to finish.
Dip generously in sauce and enjoy.
Recipe adapted from: https://letscookvegan.tumblr.com/post/140052077264/psychedelic-salad-rolls-by-erinireland
Serving Size 1