Fresh and crispy vegetables with prawns, wrapped in a delicate rice paper with fresh mint and coriander. It’s a brilliant little bundle of goodness, without the rice vermicelli and with a peanut dip.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE PEANUT SAUCE:
- 2 tablespoons Creamy Peanut Butter
- 1-½ tbsp Hoisin sauce
- 2 teaspoons Fresh lime juice
- 1 Medium garlic, finely chopped
- 5 teaspoons Water, or as needed for consistency
- Sriracha or Sambal Oelek paste to taste (optional)
- FOR THE SPRING ROLLS:
- 8 sheets of rice paper
- 24 Steamed prawns, peeled, tail off
- 8 Butter lettuce leaves (use two if the leaves are small, so increase the number if needed)
- 4 ounces, liquid Julienne carrots (about 2 medium carrots)
- 8 ounces, liquid Seedless cucumber (about two regular cucumbers) cut into ⅛ inch spears
- 16 Cilantro stems, with leafless twigs broken and removed
- 24 sheets mint
Preparation
Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, yet pourable dip.
Fill a large bowl with very hot water. Completely submerge a single sheet of rice paper in the water. Shake off excess moisture and place the sheet on a clean, flat work surface.
Place 3 cooked shrimp, side by side, on top of bottom third of rice paper.
To the cup of a lettuce leaf, add 1/8 of the carrots, 1/8 of the cucumber, 2 springs of cilantro and 3 mint leaves. Roll the sheet to create a closed package. Place the bundle of lettuce and vegetables over the shrimp.
Pull the bottom of the moistened rice paper over the package of shrimp and vegetables. Then fold the left and right sides of the rice paper towards the middle to the open ends of the shrimp and vegetables. Firmly roll the bundle up the rice paper until you have a neatly wrapped tube. Wrap the spring roll in plastic wrap to prevent the rice paper from drying out and getting tough.
Repeat with remaining ingredients to make a total of 8 spring rolls. Refrigerate until ready to serve.
Serve with peanut sauce.
