KEY POINTS:
Makes 24
For the rolls:
24 rice paper wrappers
24 prawns, cooked and peeled
1/4 cup Japanese pink pickled
ginger
1/4 cup coriander leaves
1 large avocado, firm but ripe,
peeled and sliced
For the sauce:
1/4 cup sushi rice wine vinegar
2 tbsp hoisin sauce
1 tbsp sweet chilli sauce
To make the rolls, fill a large shallow dish with warm water.
Dunk in a few rice paper wrappers and let them soften for about a minute.
Remove and add a couple more to soak while you prepare the first rolls.
Lay the wrappers carefully on the bench. Put a prawn, a slice of ginger, a few coriander leaves and an avocado slice on each wrapper and fold up, enclosing the filling in a neat little roll.
Wet a couple of paper towels in cold water and put them on a small tray.
Lay the rice paper rolls on this and cover with another couple of
wet paper towels as you work.
When they are all made, wrap the tray, wet paper towels included, in clingfilm until ready to serve.
To make the dipping sauce, whisk the ingredients together and serve in
a small bowl beside the rolls.
Recipe and image from Jo Seager: The Cook School Recipes, Random
House NZ, $45. Available now.
