Prawn and mint finger rolls
Photo by Annabel Langbein Media
These look fancy, but they're remarkably easy and inexpensive. Adding lots of mint is the key to their zingy taste. You can substitute cooked chicken breast instead of prawn meat if you prefer.
|100 g||Vermicelli, or bean thread noodles|
|½ large||Iceberg lettuce|
|1 large||Carrot, peeled and coarsely grated|
|200 g||Prawn cutlets, cooked, chopped|
|1 cup||Mint leaves, torn into pieces|
|3 Tbsp||Chopped coriander|
|30 small||Rice paper rounds, or 20 large rounds|
|½ cup||Roasted peanuts, coarsely chopped, to serve; optional|
|1 bowl||Sweet chilli sauce, for serving|
- Place the noodles in a bowl, cover with boiling water and soak for 5 minutes. Drain the water off and then cut the noodles with kitchen scissors in several places to create shorter lengths.
- Very finely shred the lettuce and place in a bowl with sugar, carrot, prawn meat, mint and coriander. Mix in the noodles.
- Dampen a clean teatowel and lay it on the bench. Dunk the rice paper rounds into a dish of warm water one at a time for a couple of seconds each (don't soak them or they will become too sticky), then place them separately on the damp teatowel. Wait for a minute for the rice paper to soften and become flexible. They are ready to work with when they are dimpled and softened. If you try to roll them before this they will split.
- Place a small handful of the prawn mixture in the centre of each wrapper. Wet your hands to stop them sticking to the rice paper and then roll the wrapper up tightly around the filling, tucking in the sides as you go. Transfer the rolls to a plate, seam-side down, and cover with a damp paper towel. If not serving immediately, they will hold their shape in the fridge for 24 hours.
- Garnish with chopped peanuts, if using, and serve with sweet chilli sauce.
More Asian prawn recipes from Annabel
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