Crystal spring rolls filled with prawns and rice
This can also be made with shredded duck breast, rare thinly sliced beef fillet or shredded chicken breasts. You can even leave out the meat for a vegetarian version.
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Loading... Ingredients
- 125 ml (½ cup) castor sugar
- 125 ml (½ cup) rice vinegar or white wine vinegar
- 60 ml (¼ cup) boiling water
- 15 ml (1 tbsp) fish sauce
- 2 small chillies, chopped
- 15 ml (1 tbsp) chopped coriander
- 5 ml (1 tsp) sesame oil
- 15 ml (1 tbsp) finely diced cucumber
- 12 dried rice paper rounds
- 500 ml (2 cups) cooked Spekko Royal Umbrella Jasmine Rice
- 250 ml (1 cup) finely shredded red cabbage
- 1 large carrot, cut in thin strips
- 250 ml (1 cup) bean sprouts
- 1 medium cucumber, cut in thin strips
- 24 large mint leaves
- 24 basil leaves
- 12 sprigs of fresh coriander
- 24 prawns, deveined, lightly steamed and then shelled
- 24 butter lettuce leaves
Sweet chilli dip
Spring rolls
Method
- Dip: Place sugar, vinegar and water in a saucepan and stir over a medium heat to dissolve sugar. Simmer for a few minutes, remove from heat and stir in fish sauce and chillies.
- Allow to cool and add remaining ingredients. Set aside until needed.
- Spring rolls: Place 1 rice paper at a time in a bowl of warm water to soften it slightly. Remove and place on a flat surface. Place 40 ml Spekko Jasmine Rice on the centre of the rice paper and top with a little red cabbage, carrot, a few bean sprouts and some cucumber.
- Top with 2 each mint and basil leaves and a sprigs of coriander. Place 2 prawns and a lettuce leaf on top. If the leaves are too big trim them to size.
- Fold in the sides of the paper over the filling and gently roll up. Repeat with the remaining ingredients.
- Place on a tray leaving enough space between them so they don’t stick together. Cover with a damp clean cloth until needed.
- Just before serving, slice the rolls in half diagonally and serve with dipping sauce.
- Vietnamese mint is hard to find, but delicious and perfect for this dish.
- Rice paper is available from most Asian specialty stores.
- Make the spring rolls 2 hours in advance. Remember to cover them with a clean damp cloth to prevent them from drying out.
From the Spekko kitchen