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)

Chinese Roast Pork Rice Paper Rolls

I love meals that get everyone involved in all aspects of the dish not just in the eating. Making your own rice paper rolls at the table is definitely one of those meals.

Not only does it allow the individual to eat to suit their flavours I actually find that it gives people the chance to experiment a little without having to make them sit and eat a whole plateful.

Rice paper rolls can be quite trickly to master in the beginning, which also provides for some light hearted entertainment around the table, but within no time you will have mastered the filling and rolling up and of course, be left to enjoy your creation.

We have used Chinese Roast Pork in our rice paper rolls, but you could use any meat or seafood, prawns are great as is Peking Duck. The salad does not have to be limited to the ingredients listed below... again this can be up to your imagination and your tastes. The same applies to the sauces.

Before you go any further I need to apologize for this photo... the rice paper roll I used as an example was just too tempting and needed to be eaten!!! No-one else was willing to wait for me to take photos of theirs either..... what can I say these are good!

Chinese Roast Pork Rice Paper Rolls

Serves: 4

Points per serve: 4

1 serve Chinese Roast Pork

1/4 head of iceberg lettuce, shredded

1 red capsicum, cut thinly into 3 cm strips

6 spring onions, cut into 3cm lengths

1 carrot, peeled and grated

1 lebanese cucumber, cut into 3 cm strips

200 g bean shoots

1 bunch fresh coriander, coarsely chopped

handful fresh mint leaves

handful fresh basil leaves

2 red chillis, chopped

hoisin sauce

sweet chilli sauce

kecap manis

satay sauce

16 rice papers

Cook pork as per recipe. Slice and platter.

Arrange lettuce, spring onion, capsicum, carrot, cucumber, bean shoots and herbs on a platter, keeping chilli's seperate if using.

Fill a large round dish with warm-hot water. Working with one rice paper at a time, place into water and allow to soak until it is completely softened. Remove from water. (You can have a tea towel ready flat on the table next to the bowl just to quickly drain the excess dripping water on - actually advisable). Place rice paper onto dinner plate.

Place desired meat, salad, sauce in the middle of the rice paper. Fold in two sides to secure ends and then roll up, enclosing all the filling.

(Click here for a printable version of this recipe)