Prawn rice paper rolls
350 g, (16 individual), peeled, deveined
2 tsp, finely grated
1 clove(s), crushed
dry rice noodles
1 cup(s), (80g)
1 medium, cut into batons
1 medium, coarsley grated
1 cup(s), chopped
rice paper roll wrappers
- Combine the prawns, ginger, garlic and soy sauce in a medium bowl. Toss to coat and set aside for 30 minutes to marinate.
- Heat half the oil in a large frying pan over high heat. Cook half the prawns for 2–3 minutes or until they curl and change colour. Set aside on a baking tray to cool. Repeat with the remaining oil and prawns. Halve the prawns lengthways.
- Meanwhile, cook the noodles in boiling water for 2 minutes or until tender. Drain and cool under cold water, then drain again. Place in a bowl. Using scissors, roughly cut noodles into 5cm lengths. Add the bean sprouts, cucumber, carrot, coriander and lime juice. Toss to combine.
- Fill a shallow bowl with room-temperature water. Dip 1 rice paper sheet in the water for 30 seconds or until soft. (Don’t soak for too long or the sheet will tear.) Drain on a paper towel.
- Arrange 4 prawn pieces and one-eighth of the noodle mixture on the rice paper sheet. Fold in the ends and roll up the rice paper sheet tightly to enclose the filling. Repeat with the remaining rice paper sheets, prawn pieces and noodle mixture.