Saigon Summer Rolls with 3-Spice Dip

Get ready to cook

Method:

1. For dip, mix dipping sauce ingredients together.

2. Prepare a shallow bowl of hot water. Submerge 1 rice sheet in the water and soak for 5-10s until soft and pliable. Place sheet on a clean board.

3. Place 3 halved prawns in the middle of the sheet; top with lettuce, vermicelli, coriander, mint leaves and spring onion. Fold sheet bottom over filling ingredients, fold over sides and roll sheet to close. Repeat for the rest. Serve immediately with dip

Ingredients:

Summer Rolls

10 rice paper sheets (about 22cm diameter)

15 cooked king prawns, halved lengthways

100g cooked rice vermicelli (about 50g dried)

20 sprigs coriander 

30 mint leaves

5 spring onions, finely sliced

10 lettuce leaves, shredded

 

Dipping Sauce

100g Shandong Sweet Paste

50g sweet chilli sauce / sriracha

Juice of ½ lime

Optional: 2 tablespoons ground peanut to garnish

Photo Credit: pelican - creative commons

About this dish

10 summer rolls

2 Medium

Serves:

Shandong Sweet Paste

Chilli Rating:

Product:

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