Order Ingredients
Portions
Serves 2 people
Ingredients
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Dipping Sauce: |
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| 2 Tbsp | Cold water |
| 1 Tbsp | White sugar |
| 1 Tbsp | Rice wine vinegar |
| 4 Tbsp | Hot water |
| 2 | Small Fresh Red Chillies (Freshly chopped into small pieces) |
| 1 Tbsp | Garlic ( finely diced ) or use Minced Garlic |
| 1/2 Tbsp | Fresh coriander leaves, chopped. |
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Summer Roll: |
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| 250g | Prawns |
| 250g | of Carrots, baby spinach and red cabbage cut into thin strips. |
| 100g | Vietnamese rice stick (3mm, the thinner the better) or Rice vermicelli noodles |
| 1 pack | 16cm Rice paper
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Order Ingredients |
Method |
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| Step 1. | Mix all the ingredients in the dipping sauce together and adjust to taste as required. Set aside. |
| Step 2. | Heat up a pot of water to boiling, cook the prawns until they turn pink. Plunge the prawns into a large bowl filled with cold water to stop the cooking process. |
| Step 3. | Boil a small pot of water and cook the rice stick as per guidelines on the packaging. |
| Step 4. | Prepare a large bowl of warm water and a large plate big enough to lay the rice paper. |
| Step 5. | One at a time, prepare the rice paper by soaking it in a bowl of warm water for a few seconds and set it onto a plate. |
| Step 6. | Then fill the rice paper with the prawns, carrots, baby spinach, red cabbage, rice stick in the lower centre of the rice paper. |
| Step 7. | Then pick up the bottom corner and fold it over the top of the filling, fold the left and right corner over separately, so they point in the opposite direction just like an envelope. At this time, the rice paper is already soft and can be easily glued to each other. |
| Step 8. | Ready to serve with the dipping sauce.
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