Kokova Magazine

A simple recipe idea to create fresh, tasty rice paper rolls - complete with a tangy chilli and lime dipping sauce.

Makes 20:

For the rolls

Ingredients

• 10 king prawns, cooked and ready to eat
• 10 round rice paper sheets (16cm or 6" diameter)
• 2 avocado pears - de-stoned, peeled and cut into chunky strips
• 4 large carrots peeled and cut into matchsticks
• 1 medium cucumber, peeled, de-seeded and cut into matchsticks
• 1 iceberg lettuce, washed and carefully separated into leaves (approx 20 needed)

Procedure

Prepare and assemble one at a time as follows:

• Cut the prawns in half - lengthwise.
• Soak one sheet of rice paper sheets in a large bowl of warm water for about 25 seconds or until soft.
• Carefully remove the sheet from the water and drain on paper towel.
• Place the sheet onto a clean work surface.
• Place two lettuce leaves onto the paper.
• Along the middle assemble two halves of a prawn, with avocado, carrot and cucumber onto the lettuce leaves.
• Shape the filling into a compact log and ensure that you leave about 1" of space at the top and bottom.
• Fold in the bottom and top and roll up firmly to enclose filling. (Similar to rolling a tortilla).
• Cut into two pieces.
• Repeat procedure with the nine remaining rice paper sheets.

For the sauce.

Ingredients

• 2 small, red chillies
• 2 large garlic cloves
• 1 Tbsp palm sugar
• Juice from 2 fresh limes
• 1/4 cup fish sauce
• 1 Tbsp of rice wine vinegar
• 2 Tbsp of cold water

Procedure

• Pound the chillies and garlic in a mortar and pestle to form a paste.
• Add palm sugar and continue to pound until combined.
• Transfer paste into a small mixing bowl.
• Add the fish sauce, lime juice, vinegar and cold water and whisk together until thoroughly mixed.
• Serve with the king prawn rolls.