- High-protein
- Nausea-friendly
- Under 20 mins
Ingredients
Serves: 2
- ½ cucumber, thinly sliced
- 2 small carrots, thinly sliced
- 1 red pepper, thinly sliced
- 1 small handful fresh coriander, roughly chopped
- 1 small handful fresh mint, roughly chopped
- 150g cooked king prawns
- 6 rice paper rolls
- 1 tbsp peanut butter
- ½ tbsp chilli paste
- ½ lime, juiced
- 1 tbsp soy sauce
Method
Step 1
In a large mixing bowl, add boiling water almost to the top of the rim.
Step 2
Prepare all your vegetables and set aside.
Step 3
Use a large, non-stick chopping board as your base and place the paper rolls on top. If the board is wooden, make sure you wet it fairly well so the rolls don’t stick.
Step 4
Using some tongs, grab onto the very edge of the rice paper roll (or use your hands, being careful not to touch the boiling water).
Step 5
Dip the roll into the boiling water for 30secs, until it starts to go soft. Very carefully lift it to your chopping board. Work quickly to move it around to flatten it. Do not press too hard into the chopping board as it will stick.
Step 6
Add the vegetables and herbs to the centre of the roll (leaving 1-2cm at the ends to fold the roll in). Place the prawns on top of the vegetables. If you’re new to rice paper rolls, attempt your first few by not overfilling them.
Step 7
Fold one half of the roll over the filling. Fold the two ends where you left 1-2cm space over the folded edge, then roll the entire paper over the filling.
Step 8
Prepare the dressing and enjoy!
