Name: Fresh prawn spring rolls
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Dipping sauce; 1/2 cup (125ml) sweet chilli sauce; 2 tablespoon lime juice; 125 gram vermicelli noodles; 2 tablespoon lime juice; 2 tablespoon palm sugar; 1 tablespoon fish sauce; 1 medium (130g) lebanese cucumber, seeded; 16 16 cm round rice paper sheets; 16 large fresh mint leaves; 16 medium cooked prawns, shelled; 6 green onions (green shallots), sliced thinly; 16 springs fresh coriander; 1 cup (50g) snow pea sprouts

Fresh prawn spring rolls

Simple and fresh, these prawn and vegetable spring rolls with soft vermicelli noodles will allow you to recreate a taste of Vietnam. Savour their fish and sweet citrus punch during the balmy Australian summer or as a lunch or dinner starter all year round.

Ingredients

Dipping sauce

1/2 cup (125ml) sweet chilli sauce

2 tablespoon lime juice

125 gram vermicelli noodles

2 tablespoon lime juice

2 tablespoon palm sugar

1 tablespoon fish sauce

1 medium (130g) lebanese cucumber, seeded

16 16 cm round rice paper sheets

16 large fresh mint leaves

16 medium cooked prawns, shelled

6 green onions (green shallots), sliced thinly

16 springs fresh coriander

1 cup (50g) snow pea sprouts

Method

1.Place the vermicelli noodles in a bowl of hot water for 5 minutes or until softened; drain well. Chop the noodles coarsely.

2.Combine noodles with lime juice, sugar and fish sauce in a medium bowl . Cut cucumber into thin strips.

3.Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened. Place on tea towel, top with a mint leaf, prawn and 1 heaped tablespoon of the noodle mixture, cucumber, green onions, coriander and sprouts. Fold in sides and roll up to enclose.

4.Repeat with remaining rice paper sheets and ingredients. Place the rolls on a tray lined with plastic wrap; cover with a damp paper towel and refrigerate until ready to serve.

5.To make dipping sauce, combine sweet chilli sauce and lime juice in a small bowl.

6.Serve spring rolls with dipping sauce.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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