Prawn spring rolls
- Serves Makes 10
- Prep time: 10 mins | Cooking time: 00
Pams.
Ingredients
150g dried rice vermicelli noodles
10 large (22cm) rice paper rounds
handful mung bean sprouts
2 carrots, julienned or grated
¼ red cabbage, finely sliced
30 mint leaves
30 Pams Finest Jumbo Cooked Prawn cutlets, thawed
Peanut dipping sauce to serve
Peanut dipping sauce
¼ cup boiling water
¼ cup smooth peanut butter
¼ cup sweet chilli sauce
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 tablespoon lime juice
pinch chilli flakes (optional)
Method
Place noodles in a large bowl and cover with boiling water. Leave for 2 minutes then drain.
Dip rice paper wrappers in a large bowl of warm water and lay out on a clean, damp tea towel.
Lay ingredients in a strip across the middle of the rice paper being careful not to overfill, finishing with mint leaves and prawns.
Fold both sides of the rice paper over the ends of the filling, followed by the bottom. Now roll tightly into a cigar shape.
Serve with extra mint leaves and peanut dipping sauce, or sauce of your choice.
Peanut dipping sauce
Mix all ingredients together in a small bowl or jar and it’s ready to serve.