Pescatarian
12
Vietnamese
Vietnamese prawn spiralized rolls
Allergens: Crustaceans, Fish
Fresh summer rolls: prawn and herbs in rice paper.
Ingredients
- Fresh coriander
- Fresh mint
- Carrot 1 large
- Courgette 1
- Fresh chilli 1
- Lime
- Prawns 12
- Fish sauce 3 tbsp
- Palm sugar 1 tbsp
- Rice vinegar 2 tbsp
- Rice paper 6
Method
- Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
- To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
- Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
- Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll.
- Repeat until all of the wrappers and filling have been used.
- To serve, slice on a diagonal and eat with the dipping sauce.