( SERVES 6 )
Photo by Tam West
Though we have all seen these before, the following are based on an idea from Peter Phan at the Havannah resort in Vanuatu. You can read all about my trip to Vanuatu here.
Tasting his, I thought he had included some Chinese pickled vegetables in the filling but it was simply cooled stir-fried vegetables with oyster sauce, an excellent addition. The secret with these is to not to over-fill them. You need surprisingly little filling in each.
|1 tsp||Vegetable oil|
|1||Baby bok choy, thinly sliced lengthways, then sliced into 3cm pieces|
|1 Tbsp||Oyster sauce|
|200 g||Prawns, raw and peeled|
|20 sheets||Rice paper, 16cm square|
|2||Spring onions, thinly sliced|
|1 small||Carrot, grated|
|¾ cup||Cos lettuce leaves, thinly sliced|
- Heat the oil in a wok or frying pan over high heat and add the bok choy. Stir fry for about 3 minutes, until wilted but crisp. Add the oyster sauce. Mix well, stir fry a further 30 seconds then remove from the heat and cool.
- Put the chicken breast in a saucepan and cover well with cold water. Bring to the boil and simmer 10 minutes oruntil cooked through. Remove from the heat, drain, cool, and slice thinly. Reserve.
- Drop the prawns into a saucepan of boiling salted water and simmer 4 minutes or until just cooked. Remove from the heat, drain, cool and slice in half lengthways.
- To make one roll, immerse a sheet of rice paper in a large bowl of warm water until it is flexible. Place it flat on a clean surface. Place a slice of chicken and a slice of prawn at one end, add spring onion, carrot and lettuce and roll the end over the filling. Fold the sides in and roll up like a spring roll.
- Cut in half with a wet knife, cover with a damp cloth to prevent sticking, and repeat for the remaining rice papers. Serve with the dipping sauce.
For the dipping sauce
- Put everything into a small bowl and mix well.
See more of Ray's Vanuatu-inspired recipes