Fresh prawn rice-paper rolls

Name: Fresh prawn rice-paper rolls
Cook time: 30 min
Yield: 12
Cuisine: Vietnamese
Ingredients: 1 tbsp vegetable oil; 12 large green (raw) king prawns (shelled and deveined); butter-lettuce; 1 large red capsicum; 2 carrots; 1 pack bean sprouts; 1 bunch coriander; rice papers; 1 cup hoisin sauce for dipping

Lynne Mullins

October 18, 2011

Fresh prawn rice-paper rollsMarina Oliphant

Time:< 30 minsMakes:12

These rice paper rolls are very healthy and delicious.

Ingredients

1 tbsp vegetable oil
12 large green (raw) king prawns (shelled and deveined)
butter-lettuce
1 large red capsicum
2 carrots
1 pack bean sprouts
1 bunch coriander
rice papers
1 cup hoisin sauce for dipping

Method

Heat 1 tbsp vegetable oil in a frying pan over medium heat and cook 12 large green (raw) king prawns (shelled and deveined) for about 2 minutes each side or until they just change colour. Remove from heat and cool.
Quickly dip a round rice-paper sheet into a bowl of warm water, then drain. Place on a clean tea towel and top with 1 prawn, 1 small butter-lettuce leaf, 1 strip red capsicum, 2 carrot sticks, a few bean sprouts and a sprig of coriander.
Fold in the sides of the rice paper and roll up firmly. Repeat with 11 remaining rice-paper sheets, prawns, vegetables and coriander.
Serve with 1 cup hoisin sauce for dipping.