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Prawn and mint rice paper rolls with sweet chilli sauce

by Jane Curran on Thursday, 5 July 2012

The Vietnamese flavours in this recipe are fresh, clean and wonderfully healthy

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  • Makes 12

  • Prep time 30 mins

  • Total time 30 mins

  • Calories 40 per serving

Ingredients

  • 12 rice flour pancakes (by Blue Dragon)
  • 12 large mint leaves
  • 300g (10oz) cooked tiger prawns (you'll need 24)
  • ½ cucumber, peeled, deseeded and cut into matchsticks
  • 6 spring onions, cut into matchsticks
to serve
  • sweet chilli dipping sauce and fresh limes

Tip

Find the pancakes at Morrisons, Whole Foods Market and goodnessdirect.co.uk

Preparation

Soak the pancakes one at a time in hand-hot water for 10 seconds. Then put on to a damp tea towel and gently dab over a wedge of kitchen roll to take out excess water. Now they will be sticky. Put in 1 mint leaf, 2 prawns and a little cucumber and spring onion. Fold in the sides and roll up. They should stick; if they don't, soak them for a few more seconds. Keep topping up the water as it needs to be hot. Repeat with the rest. The rolls will keep in the fridge for a few hours. Serve with the dipping sauce, which is delicious with fresh lime juice squeezed into it.