Prawn, Mango & Macadamia Rice Paper Rolls
Love prawns on Christmas day? Change up your usual presentation with these super easy rolls!
1 mango
150g packet round rice paper wrappers (21.5cm diameter)
16 cooked king prawns, peeled, deveined, halved lengthways
16 coriander leaves
1 Lebanese cucumber, deseeded, cut into matchsticks
½ medium carrot, cut into matchsticks
2 green spring onions, cut into matchsticks
½ cup chopped macadamia nuts
Nuoc cham (Vietnamese dipping sauce), to serve
Extra coriander leaves, to garnish
Ingredients
175g rice vermicelli noodles1 mango
150g packet round rice paper wrappers (21.5cm diameter)
16 cooked king prawns, peeled, deveined, halved lengthways
16 coriander leaves
1 Lebanese cucumber, deseeded, cut into matchsticks
½ medium carrot, cut into matchsticks
2 green spring onions, cut into matchsticks
½ cup chopped macadamia nuts
Nuoc cham (Vietnamese dipping sauce), to serve
Extra coriander leaves, to garnish
Method
1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until softened. Drain. Rinse under cold water. Drain. Return to bowl. Cut noodles in half with kitchen scissors.
2 Skin mango. Cut flesh from seed into 16 thin slices.
3 Working with one sheet of paper at a time, place in a bowl of warm water for about 15 seconds, or until just softened. Carefully lift from water. Pat dry on a clean tea towel.
4 Place two prawn halves, cut-side up, on a coriander leaf in the centre of each rice paper along with a slice of mango and a few strips each of cucumber, carrot and onion. Sprinkle with nuts. Finish with ¼ cup noodles. Fold one edge of rice paper over filling. Roll up and fold in sides to enclose. Repeat process with remaining ingredients to make 16 rolls.
5 Serve with nuoc cham. Garnish with extra coriander.Notes
For a quick dipping sauce, combine ¼ cup lime juice with 2 tblsps fish sauce, 1 finely chopped birdseye chilli and 1 tblsp each rice wine vinegar, kecap manis and palm sugar syrup.
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Oliver Ford & Andre Martin
