Our Thai Beef rice paper rolls were such a hit that Peter requests then regularly.

So now we’ve added this version to our repertoire. So very delicious!

• 50g Rice vermicelli noodles
• 1 ripe avocado
• 2 cheeks of ripe mango
• 1/3 tsp red thai curry paste (I like the Aayam brand)
• 1 tbsp coconut cream – use the thickest part off the top
• 8 Rice paper roll sheets
• 4-6 mint leaves, finely chopped
• Either: Firm tofu or 12 cooked prawns

Either drain, press dry and chop your tofu OR peel and chop your prawns.

Place into a glass dish.

Chop the avocado and add it and the mint to the tofu/prawns.

In a blender/bullet/thermal cooker, place the mango, thai paste and coconut cream and process until smooth (Speed 5, 8 seconds, scrape down and repeat).

Add the creamy mango sauce to the other ingredients, cover and set aside in the fridge for at least half an hour.

Cook/soak your rice noodles according to packet instructions, then drain and rinse in cold water.

Soak your rice paper rolls according to packet instructions, then lay onto a damp towel.

Place noodles on the rice paper rolls, add a tbsp of mango mixture to the top and wrap up into rolls.

Serve immediately.

These are best fresh, but keep in an airtight container in the fridge they’ll last 24 hours.

Enjoy 🙂