Tuesday, October 19, 2010

Prawn and Herb Rice Paper Rolls

These are something that we love and have made them a lot over the years. Not only are they full of flavour but although being a little fiddly to make that really aren't difficult. This recipe uses prawns but you can use any meat you like or omit the meat to make them a vegetarian roll.

Served with any flavour asian sauce they make a nice light meal, a picnic dish or even a entree.

Prawn and Herb Rice Paper Rolls
(recipe adapted from WW Recipe Collection 2002)

Serves: 4
Points per serve: 3

50 grams cellophane noodles
3 tablespoons rice vinegar
4 tablespoons crushed peanuts
500 grams whole cooked prawns, shelled and cut into pieces or shrimp, shelled and left whole
1/4 cup basil, finely sliced
1/4 cup fresh coriander, finely chopped
1/4 cup fresh mint, finely chopped
2 kaffir lime leaves, finely sliced
4 cabbage leaves, finely shredded
5 spring onions, chopped
1 medium carrot, grated
16 rice paper rolls

Soak the noodles in a bowl of hot water, rinse with cold water, drain. Chop into pieces and combine with the vinegar, nuts and prawns.

Combine the fresh herbs, cabbage, shallots and carrot together. Stir in the prawn mixture and mix well.

Working with 1 wrapper at a time, soak the rice paper in warm water for 30 seconds and place on a flat surgace. On each wrapper pile a litlle prawn mixture. Roll up tightly, folding the sides in the enclose the filling. Continue rolling and folding until all ingredients are used.

Serve with your choice of sauce (don't forget to account for any extra points).

(click here for a printable version of this recipe)

1 comment:

Anonymous said...

Not to be picky..........but at no time during the recipe was the actual 'cooking' process stated.
Are ingredients pre-cooked before rolling ? or light cooking after pre-cooking ?
Not sure If the rice paper is allowed to dry after rolling or if it needs to be cooked to seal it.