Prawn rice paper rolls

Take your guests or family on a sensuous vietnamese journey by assembling these fresh and delicate prawn rice paper rolls.
Prawn Rice Paper RollsAustralian Women's Weekly
12 Item


Sweet chilli dipping sauce


1.To make sweet chilli dipping sauce, place all ingredients in a small saucepan, stir over heat, without boiling until sugar is dissolved; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes or until mixture is reduced to 1/2 a cup. Cool.
2.Shell and devein the prawns, leaving the tail intact; slice prawns in half lengthways.
3.Place noodles in a medium heatproof bowl, cover with boiling water; stand 5 minutes or until tender. Drain. Using kitchen scissors, cut noodles into shorter lengths . Combine noodles with fish sauce, palm sugar and lime juice.
4.To assemble rolls, place 1 sheet of rice paper in a bowl of warm water until just softened . Lift sheet from water carefully; place on a board covered with a clean tea towel. Fold the rice paper down by 4cm to create a flat edge.
5.Place two prawn halves, cut side up, on rice paper with tail slightly overlapping the folded edge. Place about 2 level tablespoons of noodle mixture vertically down centre of rice paper, top with about 1 tablespoon of lettuce and carrot. Place herbs over vegetables, with some leaves slightly overlapping the folded edge.
6.Fold bottom of wrapper over the filling; roll rice paper firmly to enclose the filling. Repeat with remaining rice paper sheets and filling. Cover with a slightly dampened cloth while preparing the remaining rolls.
7.Serve rice paper rolls with sweet chilli dipping sauce.

For vegetarian rolls, substitute soy sauce for the fish sauce and add thin slices of seasoned or marinated tofu to the rice paper rolls. You would need about 100g of tofu to make 12 rolls.


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