Homemade Fresh Summer Rolls

With peanut dipping sauce. Great on their own or as an appetiser!

 

  • Prep: 45 Mins
  • Portions: 10 rolls

Ingredients You'll Need

  • 10 spring roll rice paper wrappers
  • 1 large carrot, peeled & julienned
  • 1 large cucumber, julienned
  • 1 large red pepper, julienned
  • 1/3 cup purple cabbage, chopped
  • 1 ounce rice noodles, cooked
  • 1 avocado, sliced
  • fresh cilantro, chopped
  • 5 large green lettuce leaves, torn in half
  • 20 cooked & peeled shrimp, cut in half length-wise
  • 1/4 cup creamy peanut butter
  • 1 Tbsp. Hoisin sauce
  • 1 garlic clove, minced
  • 1 tsp. Sriracha sauce

Directions

  1. Whisk peanut butter, hoisin sauce, garlic and Sriracha in a bowl or using a food processor
  2. Whisk until smooth. Add 1-2 tbsp. of warm water until you have reached your desired thickness
  3. Pour warm water into a large bowl
  4. Working one at a time, dip the rice paper into the warm water for 15-20 seconds, until the wrapper is soft yet pliable
  5. Remove from water and place on a flat work surface
  6. Place carrot, cucumber, red pepper, and cabbage in the middle of the rice noodle
  7. Add noodles, avocado, lettuce and cilantro
  8. Lay 4 slices of prawn on top (*do not overstuff the rolls or they will not roll nicely)
  9. Roll everything up tightly like a burrito (tucking the filling in as you go)
  10. Roll them up very tight and make sure to fold in the sides of the rice paper
  11. Cut rolls in half an serve with peanut sauce

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