Ingredients
| 1 Tbsp | Sesame oil |
| 24 | Prawns, raw, tails removed, cut in halves (Main) |
| 2 | Spring onions, sliced |
| 200 g | Mushrooms (Main) |
| 1 Tbsp | Hoisin sauce |
| ½ | Red peppers, sliced thinly |
| ¼ cup | Coriander leaves |
| 12 small | Rice paper wrapper (Main) |
| 1 serving | Oil, for cooking |
Sweet chilli dipping sauce
| ¼ cup | Sweet chilli sauce |
| ½ | Lemons, juiced |
| 1 tsp | Fish sauce |
Directions
- Heat oil in a frying pan. Add prawns and cook for 2 or 3 minutes until just cooked through. Remove and set aside. Add the spring onion and mushrooms and cook for a few minutes or until any liquid has evaporated. Allow to cool.
- In a small bowl place the prawns, mushrooms, hoisin, pepper and coriander.
- Dip wrappers into warm water a couple at a time and place on damp tea towel. Add some filling and roll into a parcel. Continue with the rest of mixture.
- In a frying pan, heat about 1cm oil. Cook the parcels for 2 or 3 minutes each side until golden. Drain on paper towel.
- Serve immediately with sweet chilli sauce.