Prawn rice paper rolls

Prawn rice paper rolls

By
From
Encyclopedia of Food and Cookery

There are many versions of these deliciously different fresh spring rolls.

Ingredients

Quantity Ingredient
8-10 small round rice paper sheets
1 red chilli, seeded and sliced
2 teaspoons thai fish sauce
1 teaspoon lime juice
1 teaspoon sugar
8-10 cooked prawns, shelled and deveined
1 carrot
4 spring onions
45g bean sprouts
small handful thai basil
small handful thai mint
small handful coriander

Clear dipping sauce

Quantity Ingredient
4 tablespoons sugar
125ml cold water
2 tablespoons fish sauce
red or green chilli, finely sliced
1 tablespoon lime juice

Method

  1. Brush a rice paper sheet with warm water or quickly dip into a bowl of warm water. Lay on a flat surface on paper towels until softened. Place another dampened sheet on top and repeat until all of the sheets have been moistened. Take care not to over-wet the sheets; they should be soft enough to handle without tearing and becoming soggy, and should not stick together.
  2. In a small bowl add the chilli, fish sauce, lime juice and sugar and mix together. Cut the prawns in half lengthways. Peel and cut the carrot into fine shreds with the spring onions, including some of the green tops. Trim off the straggly brown tails from the bean sprouts.
  3. Place a half-prawn on one side of the rice paper. Cover with a basil, mint or coriander leaf. Add the shredded carrot and spring onions and a few bean sprouts. Sprinkle over with a little of the chilli mixture. Bring the ends of the rice paper up and roll up, enclosing the filling firmly, the basil leaf showing through on top and the seam underneath. If the rice paper tears, start again with a new sheet.
  4. Cover the spring rolls with dampened paper towels or plastic wrap as you go. Serve piled on a plate with clear dipping sauce.
  5. To make sauce, stir the sugar and water until the sugar dissolves, then add the fish sauce, chilli and lime juice. This gives a very clear, glossy sauce.
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