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.
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.