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)
� 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.