Prawn Rice Paper Rolls
More ‘finely chopped’ than ‘minced’ this simple dish is ideal for tapas. Rice paper rolls are surprisingly easy to make and look absolutely stunning and fresh. Choose a variety of coloured vegetables for the filling, and make sure that everything is super crisp and sliced very finely. They should be elegant.
- 12 cooked prawns, tails removed and finely chopped
- 1 tbsp lime juice
- 1tbsp sweet chilli sauce
- 1 tbsp fish sauce
- Small handful coriander leaves, finely chopped
- 1 tsp lemongrass, finely chopped
Mixture of salad vegetables such as:
- Snow pea shoots
- Carrot, finely julienned
- Red cabbage, finely sliced
- Chinese cabbage, finely sliced
- Mung bean shoots
- Red or orange pepper, finely sliced
- Bamboo shoots, finely sliced
- Rice paper sheets
- Bowl tepid water
- 2 tbsp light soy sauce
- 1 clove garlic, crushed
- 1 red chilli, seeds removed and finely sliced
- 1 spring onion, finely sliced
- 1 tbsp fresh ginger, finely sliced
- 2 tbsp lime juice
- 1 tbsp brown sugar
- In a bowl mix together the chopped prawns, the sauces and the lime juice and leave to marinate for at least 30 minutes – in the fridge. Make an assembly line up on the kitchen bench with your salad ingredients ready to go, your rice paper sheets and a bowl of tepid water.
- To make up the rice paper rolls simply dunk a sheet in the warm water until it goes clear. Remove, drain then place on a clean surface. Put some of the veggies in a neat line about 2 cm from the ‘bottom’ of the sheet. Then top with a teaspoonful of the prawn mixture. Fold the bottom flap up over the mixture and then the left and right sides as if wrapping a parcel. Tightly roll, together to form individual cigar shapes and place on a serving plate and cover. Repeat until you have run out of ingredients.
- To make the dipping sauce simply combine all the ingredients and keep in a cool place until you are ready to serve.