Fresh rice paper rolls with prawns, crunchy vegetables and thin omelette ribbons – a light, fast-moving dish that suits the first warm days of spring, served with our Spicy Glaze straight up for dipping.
Serves 3-4 (makes about 12 rolls)
INGREDIENTS
- 200g rice vermicelli noodles
- 300g cooked prawns, peeled and halved lengthways
- 1 cos lettuce, finely chopped
- 1 cup red cabbage, finely shredded
- 1 cup carrot, julienned
- 1 cup mint leaves, picked
- 2 large eggs, beaten
- 1 tsp neutral oil, for the omelette
- 12 rice paper wrappers
- Spicy Glaze, for dipping
METHOD
- Soak the rice vermicelli in boiling water for 3–4 minutes until just tender, then drain and rinse under cold water. Set aside.
- Make a thin omelette: Heat the oil in a non-stick pan over medium heat. Pour in the beaten eggs, tilting the pan to spread thinly. Cook until just set, about 90 seconds, then slide onto a board, roll, and slice into thin ribbons.
- Have the lettuce, cabbage, carrot and mint ready in separate piles alongside the noodles, prawns and egg ribbons so the rolling line moves fast.
- Dip one sheet of rice paper in a shallow bowl of warm water for about 10 seconds, until just pliable. Lay flat on a damp board or plate.
- Time to roll! Near the bottom third of the wrapper, layer a pinch of lettuce, a small tangle of noodles, a few pieces of prawn, a pinch each of cabbage and carrot, mint leaves and a few egg ribbons. Fold the sides in, then roll firmly from the bottom, tucking as you go. Repeat with remaining wrappers and filling.
- Arrange the rolls on a platter with a small bowl of Spicy Glaze alongside for dipping. Best eaten fresh, within a couple of hours of rolling.
NOTE: Keep a damp tea towel over rolled summer rolls as you work so the rice paper doesn't dry out and crack.