• 4 sheets of rice paper
  • 4 large cooked shrimps (peeled, deveined and cut in half)
  • small handful of bean sprouts
  • small handful of thai basil (optional)
  • small handful of fresh mints
  • small handful of fresh coriander
  • 1 small carrot (julienned)
  • ½ cucumber (julienned)
  • 4 soft lettuce leaves
  • few chinese chives (cut into 4 inch length)
  • 2 oz rice vermicelli
  • 2 fish sauce
  • 4 water
  • 2 dessertspoo fresh lime juice
  • 2 dessertspoo sugar or palm sugar
  • 1 tsp garlic chili sauce
  • 1 tsp finely chopped roasted peanuts
  • 1 dessertspoo hoisin sauce


  • In a saucepan with hot water, boil vermicelli 2-3 minutes until al dente, rinse with cold water, drain and set aside.
  • Wet the rice papers, one at a time, briefly with water.
  • Place some vermicelli, lettuce, bean sprouts and herbs on the rice paper.
  • Wrap the top down, roll one turn, fold in both sides and roll up, envelope style, keeping tension moderately tight, add shrimps and chives last.
  • In a bowl, mix the fish sauce, water, lime juice, sugar and chili sauce.
  • Serve the shrimps rolls with the fish sauce or serve it with a mixture of fish sauce and hoisin sauce.
  • Top the sauce with finely chopped peanuts.


By Mai Tan for MasterChef Ireland.