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Sweet Chilli and Lime Prawn Rice Paper Rolls
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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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Sweet Chilli

Wattie's® Bit on the Side® Sweet Chilli is a hot and spicy chilli sauce that is great for dipping, as a maride or condiment on the side. Available in a 300g bottle.

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
Step 1
  • Place the rice paper wrapper on a damp tea towel to prevent them sticking to your work surface.
  • Replace prawns with 350g chicken strips. Cook following directions above for 4 to 5 minutes until chicken is cooked through.
  • Rice paper wrappers can be usually found in the International section of your supermarket or in Asian specialty stores.
  • If you can’t get Lebanese use half a telegraph cucumber instead.
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    Servings
    Original recipe yields 12 Servings
    This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
    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 L ebanese 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
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