Prawn rice paper rolls with pickled carrot
1 clove(s), crushed
Fresh red chilli
1 whole, finely chopped, deseeded if desired
5 medium, cut into matchsticks
1 tbs, plus 12 whole leaves
Rice paper roll wrappers
12 individual, 20cm in diameter
24 individual, cooked and peeled
1 cup(s), shredded, (6 leaves, shredded)
- Combine the sugar, garlic, chilli and ⅓ cup (80ml) of water in a large shallow dish. Add the carrot and toss to combine. Cover and place in the fridge for 2 hours or overnight to develop the flavours. Drain.
- Combine the fish sauce, lime juice and chopped mint in a small serving dish.
- Fill a large bowl with warm water. Dip 1 rice paper sheet into the water for 10-20 seconds or until just soft. Place on a clean work surface. Place 2 prawns in the centre of the sheet. Top with 1 mint leaf, some lettuce and some carrot mixture. Fold up the sides and roll up firmly to enclose the filling. Repeat with the remaining rice paper sheets, prawns, mint, lettuce and carrot mixture. Serve with the lime dipping sauce.