My daughter turned ONE recently and one of the dishes I created for my guests were rice paper rolls filled with prawns. This dish is beautiful to prepare and allows you to take the time to enjoy the rawness of the vegetables used in these rolls. When they are finished they look magical on the plate and almost burst with life and vitality.
Making prawn rice paper rolls
When making this dish, prepare one board with a damp tea towel. This is to place the rice paper roll on, once it has been soaked and is ready for the filling to be place in. Also have ready another damp tea towel to place over your finished rice paper rolls. This will keep them fresh until your guests have all arrived.
36 Prawn Rice Paper Rolls
1/2 packet rice vermicelli or rice noodles cooked
lettuce leaves chopped
1 cucumber – seeded and peeled then julienne
1 Red Capsicum julienne
1 packet Mung Beans
1 packet frozen prawns – I soaked these in the juice of 1 lemon, then drained them
Fresh Mint chopped
Fresh coriander chopped
1 tablespoon fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
2 tablespoons caster sugar
1/2 teaspoon garlic-chilli sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped roasted peanuts
- Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don’t stick together.
- Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the board and place 3-4 prawns, a handful of noodles, 3 pieces of cucumber, 3 pieces of capsicum, mint, coriander, a handful of mung beans and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.