Name: Homemade Fresh Summer Rolls
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 10 spring roll rice paper wrappers; 1 large carrot, peeled & julienned; 1 large cucumber, julienned; 1 large red pepper, julienned; ⅓ cup purple cabbage, chopped; 1 oz rice noodles, cooked; 1 avocado, sliced; fresh cilantro, chopped; 5 large green lettuce leaves, torn in half; 20 cooked & peeled shrimp, cut in half length-wise; ¼ cup creamy peanut butter; 1 tbsp Hoisin sauce; 1 garlic clove, minced; 1 tsp Sriracha sauce

With peanut dipping sauce. Great on their own or as an appetiser!

Yields10 Servings

Prep Time45 mins

Ingredients List & Amounts

10 spring roll rice paper wrappers

1 large carrot, peeled & julienned

1 large cucumber, julienned

1 large red pepper, julienned

⅓ cup purple cabbage, chopped

1 oz rice noodles, cooked

1 avocado, sliced

fresh cilantro, chopped

5 large green lettuce leaves, torn in half

20 cooked & peeled shrimp, cut in half length-wise

¼ cup creamy peanut butter

1 tbsp Hoisin sauce

1 garlic clove, minced

1 tsp Sriracha sauce

Preparation & Cooking Directions

Whisk peanut butter, hoisin sauce, garlic and Sriracha in a bowl or using a food processor

Whisk until smooth. Add 1-2 tbsp. of warm water until you have reached your desired thickness

Pour warm water into a large bowl

Working one at a time, dip the rice paper into the warm water for 15-20 seconds, until the wrapper is soft yet pliable

Remove from water and place on a flat work surface

Place carrot, cucumber, red pepper, and cabbage in the middle of the rice noodle

Add noodles, avocado, lettuce and cilantro

Lay 4 slices of prawn on top (*do not overstuff the rolls or they will not roll nicely)

Roll everything up tightly like a burrito (tucking the filling in as you go)

Roll them up very tight and make sure to fold in the sides of the rice paper

Cut rolls in half an serve with peanut sauce

Ingredients