Prawn and Vegetable Summer Rolls
Servings: 12 summer rolls
Ingredients
- 6 rice paper wrappers
- 1 packet ready cooked prawns
- Iceberg lettuce (finely sliced)
- 1 avocado (finely sliced)
- 1 red pepper (finely sliced)
- 1 large carrot (finely sliced)
- 100 g peanut butter
- 1 tablespoon gluten free soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- Juice of half a lime
- 1/2 teaspoon crushed garlic
- 2 tablespoons water (add more or less depending on how thick you like your peanut sauce)
Instructions
- Prepare all your ingredients. Ensure all of your vegetables are chopped and ready, and fill a large wide bowl with warm water.
- Carefully place a sheet of rice paper into the warm water and hold for around 10 seconds to soften. Immediately remove from the water and place on a flat work surface.
- Fill the rolls by adding prawns, lettuce, avocado, pepper and carrot horizontally along the bottom third of the rice paper wrapper, leaving around 1 inch of open rice paper around the edges (ensure not to overfill your roll).
- Fold the lower edge of the rice paper up and over the filling. Fold both of the short sides over the filling, and roll up like a burrito. Repeat with the remaining ingredients until you have 6 summer rolls. Cut each summer roll in half and place in a bowl.
- To make your peanut sauce combine peanut butter, soy sauce, sesame oil, rice wine vinegar, brown sugar, lime juice and crushed garlic. Mix well until combined. Add 2 tablespoons of water (you can add more or less depending on how thick you like your sauce) and mix.
- Serve the summer rolls with peanut sauce.