Ingredients
- King Prawns (12)
- Rice Paper Sheets (6)
- Courgettes (1)
- Carrots (1 large)
- Mint (Small bunch)
- Coriander (Small bunch)
- Lime (Juice of 1/2)
- Rice Vinegar (2 tablespoons)
- Fish Sauce (3 tablespoons)
- Palm Sugar (1 tablespoon)
- Birds-eye Chillies (1 chopped)
Instructions
Steps
- In a bowl, combine the lime juice, rice vinegar, palm sugar, fish sauce, and chopped birds-eye chillies. Add 50ml of water to the mixture and stir until the sugar dissolves. Set aside to infuse the flavors.
- Fill a wide bowl with warm water and prepare a damp tea towel. Dip a rice paper sheet into the water for a few seconds until it becomes soft, then place it carefully on the tea towel.
- In the center of the wrapper, add a few leaves of mint and coriander, followed by two king prawns and a small handful of spiralized carrots and courgettes. If the spirals are long, cut them down to fit.
- Fold the sides of the rice paper over the filling, then tuck in the edges and roll it tightly to encase the filling. Continue this process with the remaining wrappers and filling. Slice the rolls diagonally before serving, accompanied by the dipping sauce.
Featured in:6 Vibrant Summer Lunches