Pork and prawn spring rolls
( MAKES 10 )
Photo by Annabel Langbein Media
One of my favourite Asian restaurants in the world is a place called Slanted Door, down on the wharf in San Francisco. Recently I was lucky enough to meet the owner and be treated to a delicious meal there. This is my take on his famous summer rolls. They can be enjoyed whole or cut into thirds and served as a finger food.
- Place noodles in a bowl, cover with boiling water and leave to soak while you prepare the other ingredients. Fill a large, shallow bowl with hot water. Wet a clean tea towel, squeeze out and spread on bench. Dunk a rice paper wrapper into the water for a couple of seconds, remove at once, shake off excess water and place on the damp tea towel. It will soften to a pliable texture.
- Arrange a lettuce leaf over the bottom third of the rice paper with a quarter of the rice paper clear at either side. Flatten the lettuce to crack the rib. Spread a generous teaspoon of mayonnaise or aioli over the lettuce and top with three mint leaves.
- Drain noodles and snip with scissors. Add a few slices of pork and a tenth of the noodles in a horizontal band. Fold in the sides of the rice paper then roll up tightly from the bottom edge to enclose the filling. When filling is enclosed completely but a little rice paper remains unrolled at the top, stop and place three prawns in a row on the rice paper, spread out to the same width as the filling. Continue rolling as tightly as possible until you have a tight wrap enclosing the prawns.
- Repeat with the remaining ingredients to make the rest of the rolls.
- To serve, cut each roll crossways into thirds so each one has a prawn. Serve with dipping sauce.
More fresh spring rolls from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.