Springing prawn rolls

  • For the prawn rolls
  • 450g (21/25 count) prawns, peeled and deveined
  • 85g maifun noodles (thin dried Chinese noodles)
  • 1/2 cucumber, seeded and julienned matchstick-size
  • 1 carrot, peeled, julienned matchstick size
  • 90g jicama, julienned matchstick size
  • 2 spring onions julienned, matchstick size
  • 180g Napa cabbage from about 1/2 of a head, thinly sliced crosswise
  • 100g fresh bean sprouts
  • 15g basil leaves
  • 15g coriander leaves
  • 12 (20cm round) sheets dried rice paper
  • For the peanut sauce
  • 60g creamy peanut butter
  • 5 tbsp hoisin sauce
  • 2 tbsp pomegranate juice
  • 60ml soy sauce
  • 60ml mirin
  • 2 tsp garlic sambal

Serves: 12 spring rolls

1) Put the prawns in a large pot of salted boiling water and cook for 3 to 5 mins, until cooked through, but not tough. Set in an ice bath. Slice the prawns in half from tip to tip and set aside.

2) In a small bowl, pour hot tap water over the noodles and set aside to soften, about 10 to 15 mins. While noodles are soaking, prepare the vegetables and herbs. Drain the noodles and cut with kitchen shears into 10cm lengths. Set aside.

3) Prepare an area to work easily for assembly of the rolls. Line all vegetables and herbs in front of you along with the prawns and noodles. Have a roll of clear cling film handy. A silicone baking sheet works well as a nonstick surface to work on, but you can use a clean cutting board as well.

4) Fill a shallow bowl (a pie dish works well) with warm tap water and submerge 1 rice paper round into the water for 10 to 15 secs to soften. Gently remove the rice paper sheet from the water and place on the work surface.

5) In the centre of the rice paper, place 3 prawn halves (striped side down). Top with some noodles, 2 sticks cucumber, 2 sticks carrot, 2 sticks jicama, 3 pieces spring onion, 3 tbsp napa cabbage, 4 tbsp bean sprouts, and a pinch of basil and coriander. Finish with 3 more pieces of prawn, striped side up.

6) Fold the rice paper up tightly over the filling, folding in ends, and continue rolling, finishing seam side down. Place the roll on cling film and roll so that the rolls can set and not stick to each other. Repeat to create the rest of the rolls. Refrigerate rolls for 20 to 30 mins, before serving.

7) For the peanut sauce, in a small bowl, vigorously whip the peanut butter with a fork until easy to stir. Stir in the hoisin sauce, pomegranate juice, soy sauce, mirin and sambal until combined well. Cover and let stand at room temperature until ready to serve.

8) When ready to serve, evenly spread the remaining napa cabbage on a serving platter. Remove the rolls from refrigerator, remove the cling film and slice in half on the diagonal. Place half the rolls on their sides on the platter and the other half on their ends, standing up. Serve with peanut sauce.

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