Method

1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

   Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Stir with a fork to separate the grains. Carefully spread out onto a baking tray to cool.

2. Combine prawns, chicken, mint leaves, carrot and snow peas in a large bowl. Stir in the rice.

3. Half-fill a shallow dish with luke-warm water. Dip one wrapper into water. Place onto a clean tea-towel. Stand for 30 seconds, or until soft enough to roll without splitting. Arrange salad leaves at one edge of rice paper. Top with about 1/4 cup rice mixture (don’t overfill or the rolls will split). Roll up, folding edges in. Cover with a tea-towel. Repeat with remaining ingredients.

   Tip: When you dip the rice paper wrapper in water, do so quickly, it will still feel firm but on standing it will soften enough to roll. If you leave them in water to long they become to soft to roll.

4. To make the hoisin dipping sauce, combine hoisin sauce, peanut butter and boiling water. Serve with rice paper rolls.