Vietnamese Prawn & Rice Wraps
Great as a healthy snack or light lunch, you can add sliced smoked tofu instead of the prawns and omit the fish sauce to make these wraps suitable for vegetarians. Plus, they also keep well in the fridge.
150g of fragrant rice
2 tsp of Chinese rice vinegar
1 tsp of fish sauce
8 spring roll rice wrappers
4 spring onions, shredded
1 carrot, coarsely grated
3-4 sprigs of mint, leaves only
16 sprigs of coriander
16 cooked tiger prawns
Cook the rice in boiling salted water for 10-12 minutes until tender, drain and cool under cold water, drain well. Stir in the vinegar and fish sauce and season.
Soak 1 rice wrapper in a dish of warm water for 20-30 seconds until soft and transparent. Transfer to a clean tea towel and gently pat dry. Place a few mint leaves and 2 sprigs of coriander in the centre, top with 2 prawns and then some carrot and onions. Add a spoonful of cooked rice.
Fold the sides of the wrapper over the filling and then bring up the bottom of the wrapper over and roll up. Repeat with the remaining wrappers and fillings to make 8 rolls.
Serve with sweet chilli sauce.
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