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Prawn summer rolls
Serves 32 Starters and mains
Ingredients
- 125g rice noodles, cooked
- 5 spring onions, cut into fine strips
- ½ red pepper, cut into extra-fine strips
- 50g beansprouts
- 2tbsp fresh mint, finely chopped
- 2tsp caster sugar
- 3 garlic cloves, minced
- juice of 1 lime
- 2tsp rice vinegar
- 1tbsp fish sauce
- 16 rice paper
- spring roll wrappers
- 64 coriander leaves
- 32 cooked king prawns, cut in half lengthways (about 360g)
For the peanut and sweet chilli dip
- 90ml sweet chilli sauce
- juice of 1 lime
- 4tbsp of crushed salted peanuts
Method
To make the dip, combine all the ingredients in a bowl and stir well.
Combine the cooked rice noodles, spring onions, pepper, beansprouts, mint, sugar, garlic, lime juice, rice vinegar and fish sauce and mix well.
Dip the rice paper wrappers into hot water for 15 seconds and then lay on a tea towel. Dab with kitchen paper to remove excess water and then lay 2 coriander
leaves and 2 split prawns vertically down the middle, leaving a 2cm space above and below the filling. Next, lay over a tablespoon or so of the noodle salad.
Fold the bottom of the rice paper up over the filling. Fold in the sides, and then roll up like a fat cigar. Repeat with remaining ingredients. Cut the rolls diagonally in half through the middle and serve with the dipping sauce.
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