Prawn and mint finger rolls

By Annabel Langbein

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Prawn and mint finger rolls.
Prawn and mint finger rolls.

These rice paper rolls look fancy, but they're easy and inexpensive. Adding mint is the key to their zingy taste. The filling can be served as a salad by itself.

Prep time 30 minutes

Serves 8-10

2 small bundles (100g) bean thread or rice vermicelli noodles
1/2 large iceberg lettuce
1/2 tsp sugar
1 large carrot, peeled and coarsely grated
200g cooked prawn meat, chopped
1 cup (60-70) mint leaves, torn into pieces
3 tbsp chopped coriander
30 small or 20 large rounds rice paper

Chilli and lime dipping sauce
(see bottom)

To garnish
1/2 cup roasted peanuts, chopped (optional)

1. Place the noodles in a bowl, cover with boiling water and soak for five minutes.

2. Drain the water and then cut the noodles with kitchen scissors in several places to create shorter lengths.

3. Very finely shred the lettuce and place in a mixing bowl with sugar, carrot, prawn meat, mint and coriander. Mix through the noodles.

4. Dampen a clean tea towel and lay it on the bench.

5. Dunk the rice paper rounds into a dish of warm water one at a time for a couple of seconds each (don't soak them or they will become too sticky), then place them separately on the damp tea towel.

6. Wait for a minute for the rice paper to soften and become flexible.

7. They are ready to work with when they are dimpled and softened. If you try to roll them before this they will split.

8. Place a small handful of the prawn mixture in the centre of each wrapper.

9. Wet your hands to stop them sticking to the rice paper and then roll the wrapper up tightly around the filling, tucking in the sides as you go. Transfer the rolls to a plate, seam side down, and cover with a damp paper towel. If not serving immediately, they will hold their shape in the fridge for 24 hours.

10. Garnish with chopped peanuts, if using, and serve with chilli and lime dipping sauce.

Chilli and lime dipping sauce

Place two cups of sweet chilli sauce, the juice and finely grated zest of four limes, three teaspoons of fish sauce and the white part of one spring onion, very finely chopped, in a jar and shake to combine. This sauce can be kept in the fridge for up to four weeks. Makes two and a half cups.

- Herald on Sunday

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