Rice paper rolls

Michael Craig

Rice paper sheets are a staple in our cupboard. You can wrap anything in them and it’s fun if you get stations set up for everyone to make their own (which means less work for you in the kitchen). We think it is all about the freshness of the filling and the dipping sauce when it comes to eating these babies. Feel free to add more fish sauce or lime or whatever your taste buds prefer to the sauce. You can even leave the prawns out if you want a meat-free snack.

Dipping sauce

½ cup	Fresh mint
1 stalk	Coriander
1	Chilli, roughly chopped
1 Tbsp	Fish sauce
2 cloves	Garlic
4 cm	Ginger, peeled and chopped
2 Tbsp	Palm sugar
1 tsp	Sesame oil
1	Lime, freshly juiced

Rice paper rolls

2 Tbsp	Coconut oil
4 cm	Ginger, peeled and finely chopped
3 cloves	Garlic, finely chopped
800 g	Prawns (Main)
1	Red chilli, deseeded and finely chopped
½	Cucumbers, deseeded and julienned
1	Carrot, julienned
1 cup	Mung bean sprouts
1 cup	Fresh coriander
1 cup	Fresh mint
1	Red capsicum, deseeded and julienned
2	Spring onions, julienned
1 packet	Rice paper

Directions

1. To make the dressing, place all dressing ingredients into a small food processor and whizz until well- combined. Taste and adjust seasoning. Set aside.
2. For the rice paper rolls, heat oil in a medium fry pan and add the ginger and garlic. Cook for 3 minutes then add the prawns and cook for about 5 minutes or until they start to change to a pink colour. Set aside and allow to cool.
3. Fill a dish large enough for the rice paper sheets to fit in with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds. Remove from water, drain on a clean tea towel. Fill the middle with prawns and a piece of each of the ingredients.
4. Fold the bottom of each rice sheet over the filling, then fold in the ends and roll into tight cylinder. Place rolls seam side down on a platter.

Note

If you aren’t eating these straight away leave them in the fridge with a clean, damp tea towel covering them.