Rice Paper Spring Rolls with Prawns

Rice paper spring rolls with prawns are a fresh, light and colourful option, perfect as an appetiser or a light meal. Delicate rice paper wrappers are filled with juicy prawns, crisp cucumber and carrots, fresh spring onions and fragrant herbs, creating a wonderful combination of flavours and textures. They are easy to prepare and require no cooking, making them ideal for warm days. All they need is a little care when rolling to ensure beautiful and neatly wrapped rolls. Serve them with sweet chilli sauce or soy sauce and enjoy a delicious, refreshing and light dish with Asian-inspired flavours.

Rice Paper Spring Rolls with Prawns

Galatia Pamboridis

Rice paper spring rolls with prawns are a fresh, light and colourful option, perfect as an appetiser or a light meal. Delicate rice paper wrappers are filled with juicy prawns, crisp cucumber and carrots, fresh spring onions and fragrant herbs, creating a wonderful combination of flavours and textures.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Appetizers, Fish, Main Courses, Side Dishes, Vegetarian

Servings 8 Rolls

Ingredients

  

For 8 rolls

• 8 sheets Kim Bien Rice Paper
• 12 medium prawns peeled
• 8 lettuce leaves
• 2 cucumbers cut into sticks
• 4 spring onions cut into strips
• 1 cup fresh coriander leaves
• 2 carrots cut into strips
• ½ cup fresh mint leaves
• Cock Brand Sweetened Chilli Sauce for Spring Rolls to serve

Instructions

 

• Boil the prawns in plenty of water until cooked through. Drain and carefully slice them horizontally in half, so that you have two thinner pieces from each prawn.
• Pour approximately 2 cm of room-temperature water into a shallow, round dish. Dip one rice paper sheet into the water for about 10 seconds, until it softens enough to roll. Remove it and place it on a plate.
• Place one lettuce leaf along the bottom edge of the rice paper. Add some cucumber, spring onion, coriander, carrot and a little mint. Fold the rice paper over the vegetables once to cover them. Fold the sides inwards and roll once more. Place 3 prawn pieces on top and complete the roll with one final turn. This way, the prawns will be visible when the rolls are served. Continue until you have made all the rolls.
• Serve with Cock Brand Sweetened Chilli Sauce for Spring Rolls or Takahiro Soy Sauce.

Collections Buffet dinners, summer