Chilli Rice Paper Rolls Recipe

Chilli Rice Paper Rolls

1 tablespoon peanut oil
2 tablespoons shredded ginger
5 large red chillies, seeded and shredded
2 kaffir lime leaves, shredded
300g peeled small green prawns
4 spring onions, shredded
2 Lebanese cucumbers, shredded
1/3 cup shredded fresh mint
2 tablespoons lime juice
1 tablespoon fish sauce
12 medium rice paper wrappers

Heat the oil in a frying pan over medium heat. Add the ginger and chilli and cook for 3 minutes or until crisp. Add the kaffir lime leaves and prawns and cook for a further 3 minutes or until the prawns are cooked through. Set aside to cool. When cool, combine with the spring onions, cucumber, mint, lime juice and fish sauce. Place a rice paper wrapper in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry. Place a little of the chilli salad down the centre of the rice paper wrapper and fold over one end to make a base. Roll over one side and then the other to enclose the filling.

Roasted peanut dipping sauce

1/2 cup cold water
2 Tbsp fish sauce
1 Tbsp lime juice
1 Finely diced red chilli
2 Tbsp peanuts, roasted and finely chopped

Simmer sugar, water, fish sauce, lime juice and chilli stirring until sugar has dissolved then add peanuts and pour into small bowls. Cool.

Serves 4 as a starter.

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