Fresh Prawn Avocado Spring Rolls
Fresh Prawn Avocado Spring Rolls
Ingredients
Prawns
- 2 tablespoons oil
- 400-500 g raw shelled prawns (or thinly sliced chicken breast)
- 2 stalks lemongrass (finely chopped)
- 2 cloves garlic (finely chopped)
To assemble
- 20 large rice paper sheets
- 1 large ripe mango (peeled and thinly sliced)
- 2 firm ripe avocados (sliced)
- ½ telegraph cucumber (halved lengthways, seeds removed and sliced into thin 4cm-long batons)
- 1 red capsicum (cored and cut into thin strips)
- ½ cup roasted peanuts (finely chopped)
- 1 cup coriander/cilantro (roughly chopped)
Dipping sauce
- 4 tablespoons sweet chilli sauce
- 2 limes (juiced)
- 1 teaspoon sesame oil
- 1-2 tablespoons soy sauce or fish sauce (to taste (GF if required))
Instructions
- 1
Pat prawns dry with paper towels and season with salt. Heat oil in a wok or large fry pan on high heat and cook prawns and/or chicken, lemongrass and garlic for 3-5 minutes or until prawns and /or chicken is just cooked through. Set aside to cool.
5 min - 2
When ready to assemble rice rolls, place a clean damp tea towel flat on the bench. Soak 1-2 sheets of rice paper in a shallow dish of warm water at a time for 20-30 seconds.
30 min - 3
Carefully transfer to clean damp flat tea towel. Place a slice of mango, avocado, cucumber and capsicum in the centre of the rice paper.
- 4
Top with 1-2 prawns, sprinkle over a few peanuts and some coriander. Be careful not to over-fill the wrappers (or they will be too hard to roll!).
- 5
To roll the wrappers, flip bottom half of rice wrapper over the filling, then fold in edges and roll wrapper up. Transfer to a serving plate with the seam side down.
- 6
Combine all dipping sauce ingredients.
- 7
Serve summer rolls with a bowl of dipping sauce on the side.
Nutrition
Per serving (based on 20 servings)
