Summer Rice Paper Rolls
Ingredients
- 8 rice spring roll papers
- 16 cooked prawns, peeled and deveined
- 1 cup purple cabbage, finely shredded
- 1 red capsicum, deseeded and thinly sliced
- 1 large carrot, julienned or shredded
- 1 large Lebanese cucumber, deseeded and finely sliced
- 1 ripe mango, flesh cut into 0.5cm slices
- 1 ripe avocado, cut into 0.5cm slices
- Mint leaves
- Coriander leaves
- 220g cooked vermicelli noodles
Peanut Sauce
- 130 g salted peanut or almond butter
- 1 Tbsp tamari or soy sauce
- 1 Tbsp maple syrup
- 1/2 medium lime, juiced
- ½ - 1 tsp chili flakes
- 1 garlic clove, pressed
- ½ - 1 tsp fresh grated ginger
- Hot water (if needed to thin)
Method
1.Prepare filling ingredients and set aside for easy assembly.
2. Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
3. Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.
4. Add hot water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with. They should be a little firm still.
5. Transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
6. Add mint or coriander leaves first, then layer the veggies and prawns and top with vermicelli noodles.
7. Fold one side and then the ends over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
8. Repeat process until all toppings are used.
9. Serve with dipping sauce and sriracha, optional.