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Rice paper rolls
Fits the bill for a fresh and healthy snack
Low burn recipes
Rice paper rolls
Ingredients
Rice paper rolls
- 1 small carrot, finely shredded
- 60g dried rice noodles
- 1 Lebanese cucumber, peeled and seeded,
cut into thin strips - 16 mint leaves
- 3 green onions, chopped (green part only)
- 8 fresh coriander sprigs
- 1 tablespoon raw peanuts, chopped
- 8 cooked prawns, peeled, de-veined and halved lengthwise
- 8 rice paper wrappers (22 cm round)
Dipping sauce
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 small garlic clove, finely chopped
- 1–2 red chillies, finely chopped
- 1 tablespoon water
Preparation
- Make the dipping sauce first: combine the sugar, fish sauce, lime juice, garlic, chilli and water in a bowl. Stir until sugar has dissolved. Set aside for 30 minutes.
- Place rice noodles in a bowl, cover with boiling water and stand 5 minutes, or until soft. Drain and rinse until cool, then chop coarsely.
- Place all filling ingredients in separate bowls. Dip the rice paper wrappers, one by one, into a large bowl of hot water, then transfer onto a tea towel. Spread the filling ingredients on the bottom third of the wrapper; place 2 prawn halves just above this. Roll up, carefully folding in the sides. Slice diagonally in half to serve.
COOK’S TIP:
Rice paper wrappers and fish sauce are available in oriental stores.
PREPARATION TIME:
30 minutes
SERVES:
4
Please note, all care has been taken to exclude foods that may trigger reflux and heartburn but some foods may still cause reflux depending on individual circumstances.
