Rice paper prawn rolls
6
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Delicate rice paper parcels encase Thai style veg and succulent prawns.
Ingredients
Rice Noodles, dry
50 g
Beansprouts
50 g
Carrots, raw
1 medium, halved and cut into very fine matchsticks
Spring Onions
4 medium, halved and sliced
Prawns, Peeled & Cooked
200 g, defrosted if frozen
Basil, fresh
3 tablespoon(s)
Thai Fish Sauce
1 teaspoon(s)
Lime
1 medium, zested
Spring roll wrapper
8 individual, medium, 8 x 22cm rice papers
Lime Juice, Fresh
60 ml
Thai Fish Sauce
2 tablespoon(s)
Chilli, green or red
½ individual, deseeded and chopped very finely
Light Brown Sugar
1 tablespoon(s)
Coriander, fresh
2 tablespoon(s)
Medium Sherry
1 tablespoon(s)
Garlic
1 clove(s), crushed
Instructions
1
Combine the ingredients for the dipping sauce with 2 tablespoons water and set to one side. Place the rice noodles in a bowl and cover with boiling water. Stir and soak for about 5 minutes or until tender. Refresh under cold water and drain well before placing in a bowl.
2
Add the beansprouts, carrot, spring onion, prawns, basil, fish sauce and lime zest. Combine well and set to one side
3
Fill a bowl wide enough to fit a whole rice paper with cold water and add one of the rice papers. Carefully dunk under the water for a couple of minutes until completely softened. Shake dry, then place on a piece of kitchen roll on the work surface.
4
Spoon ⅛ of the filling in a mound along the centre of the rice paper circle, leaving a 4cm gap at each end. Fold the sides over the filling and then roll up into a roll shape similar to a spring roll. Set to one side and repeat with the remaining rice papers. Serve with the dipping sauce.
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