Prawn summer rolls

Colourful, crisp and delicious, these rice paper rolls are filled with mint, basil, cucumber and cabbage with ready to eat prawns making this midday lunch a sensational treat. Served with a spicy soy dipping sauce this is how you do a no-cooking lunch!

SHOP THE RECIPE

Prawn summer rolls

Easy 
Serves: 1–2 as a light lunch 
Preparation time: 15 minutes
 

Ingredients:

  • 6 Woolworths Asian Rice Paper Wrappers
  • 10 g Woolworths Basil 
  • 1 small Woolworths Baby Red/Purple Cabbage, finely shredded 
  • 1 large carrot, julienned 
  • 50 g Woolworths Mung Bean Sprouts
  • 100g Woolworths Peeled Prawns, tails removed
  • Fresh coriander

For the dipping sauce:

  • 1 t finely grated garlic
  • 1 t finely grated ginger
  • 1 t lemongrass, chopped
  • 2 T Woolworths Asian Sesame Oil
  • 3 T Asian Rice Vinegar
  • 4 T Woolworths Asian Soy Sauce

Cooking instructions:

  1. Fill a plate with a high sided lip with water. Dip a rice paper wrapper into the water for 2 seconds and remove, placing it on another plate. 
  2. Add a large basil leaf or a few smaller leaves to the wrapper followed by some cabbage and carrot. Add a few mung bean sprouts and 2–3 prawns, finish with a garnish of coriander. 
  3. Fold the bottom of the wrapper over the filling then fold in the sides before rolling towards the top of the wrapper. Repeat this process with the other sheets. 
  4. For the dipping sauce combine the garlic ginger and lemongrass with the sesame oil, rice wine vinegar and soy sauce. 
  5. Serve your rice paper wrappers with a few extra herbs and the dipping sauce.