Flavour-packed, with sesame soy butter dipping sauce. Quick, healthy, and seriously tasty.
Makes: 10 rolls
Rice Paper Rolls:
10 large rice papers
250 grams cooked prawns
1 cup red cabbage, finely sliced
1 cup green cabbage, finely sliced
½ cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 cup mung bean sprouts
1 red capsicum, finely sliced
4 radishes or beetroot, thinly sliced
Handful fresh coriander
Peanuts or cashews, chopped
60 grams Westgold Unsalted Butter
6 tablespoons Japanese soy sauce
2 tablespoons sesame seeds
2-3 cloves garlic, crushed
4 tablespoons sweet chilli sauce
2 teaspoons grated ginger
3 teaspoons brown sugar
3 tablespoons spring onions, chopped
Dipping Sauce: Place all the ingredients except the butter into a small saucepan and simmer together for 3 minutes.
Take off the heat and whisk in the butter a little at a time until fully incorporated.
Pour into a serving bowl and set aside to cool.
Rice Paper Rolls: Soak 2 rice papers at a time, following the packet instructions. Place the soaked rice paper on a clean tea towel.
Add a selection of the prepared vegetables, coriander, and prawns onto the rice papers and roll them up.
Place on a lightly oiled serving platter. Sprinkle with sesame seeds and extra coriander if desired.
Serve with the dipping sauce and chopped nuts on the side.