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Sweet Chilli and Lime Prawn Rice Paper Rolls
You’ll be surprised how easy these are to make once you know how. Fresh, tasty and popular with kids of all ages, they’re great as a light lunch or dinner and even go well in lunchboxes. The pouch sauce is used to cook the prawns as well make the dipping sauce – genius!
Makes 12 rolls
Prep Time 25 minutes
Cook Time 6 minutes
Intermediate
Ingredients
350 g raw peeled prawns
210 g Wattie's Wok Creations Sweet Chilli & Lime Stir-Fry Sauce
2-3 Tbsp lime juice, to taste
12 medium rice paper wrappers
1 Lebanese cucumber, seeds removed, cut into fine matchsticks
1 cup mung bean sprouts
1 long red chilli, seeds removed, thinly sliced into lengths
¼ cup mint leaves, chopped
½ cup coriander leaves, chopped
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Heat a dash of oil in a frying pan over medium high heat. Add the prawns and cook for 2 to 3 minutes. Add half a pouch of the Wattie's Wok Creations Sweet Chilli & Lime Stir-Fry Sauce and stir-fry for a further 2 to 3 minutes until the prawns are cooked through. Set aside to cool. Step 2
2. While the prawns are cooling, make the dipping sauce. Combine the remaining Wattie's Wok Creations Sweet Chilli & Lime Stir-Fry Sauce and the lime juice in a small bowl. Set aside. Step 3
3. Place a rice paper wrapper in a bowl of hot water for about 30 seconds or until it has softened enough to roll. Pat dry and place on a flat surface. Step 4
4. Place some of the prawns, cucumber, bean sprouts, chilli, mint and coriander in a line down the centre of the rice paper wrapper, leaving about 3 cm at each end. Fold in both sides and roll up tightly to enclose the filling. Serve with the dipping sauce. Step 5
Other ideas Tips
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1
350 g raw peeled prawns
2
210 g Wattie’s Wok Creations Sweet Chilli & Lime Stir-Fry Sauce
3
2-3 Tbsp lime juice, to taste
4
12 medium rice paper wrappers
5
1 L ebanese cucumber, seeds removed, cut into fine matchsticks
6
1 cup mung bean sprouts
7
1 long red chilli, seeds removed, thinly sliced into lengths
8
¼ cup mint leaves, chopped
9
½ cup coriander leaves, chopped
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