Vietnamese Prawn Rice Rolls

Light and Summery: Vietnamese Prawn Rice Rolls

Serves 2

INGREDIENTS

• 200g Prawns, raw
• 1/2 Carrot, thinly sliced or grated
• 100g Cucumber, thinly sliced
• 50g Red Cabbage, thinly sliced or grated
• 200g Rice Vermicelli, cooked
• 1 Tsp Garlic Oil
• 10g Butter
• Chilli Flakes, to taste
• 1 Tbsp Lemon Juice
• Coriander, a few sprigs, to taste. Separate into individual leaves.
• Mint, a few sprigs, to taste. Separate into individual leaves.
• Rice Paper Wrappers, small or large
• Warm (not hot) water
• Dipping Sauce – Vietnamese Dipping Sauce

INSTRUCTIONS

1. Prepare dipping sauce now, or after step 5.
2. Prep your ingredients.
3. Heat garlic oil and butter in a pan over a high heat. Add raw prawns to pan in a single layer.
4. Add a sprinkle of chilli flakes to the prawns, to taste. Cook prawns until starting to turn pink and browning on one side. Flip and cook through, then remove from heat.
5. Add lemon juice to pan and mix through prawns.
6. Add warm water to a medium-large bowl until it is almost full. Add your rice paper wrapper into the bowl and submerge for about 5 seconds. Remove from bowl and place onto a damp surface (too dry or too wet and your wrapper may tear).
7. Add a small amount of your prawns, vegetables, rice vermicelli, and herbs on the top third of the wrapper. Don’t add too much or your roll will not be able to stick together properly.
8. Roll it up by folding the two sides up, then pull the bottom of the roll up and over the filling and tuck in the other side, before rolling the rest of the way.
9. Repeat for the remaining filling & rice paper wrappers.
10. Serve with dipping sauce.

ALTERNATIVES

• Use marinated tofu for a vegetarian filling, or pork, beef, or chicken for alternative meat options.
• A peanut satay dipping sauce is also a tasty choice.