Persimmon Prawn Rice Paper Roll

 

Serving size: Makes 8

 

Ingredients

  • 60gm dried rice vermicelli
  • 8 16cm round rice paper wrappers
  • 8 medium butter lettuce leaves, washed
  • 8 large cooked king prawns, peeled, de-veined and sliced in half lengthways
  • 24 fresh mint leaves
  • 1 small firm persimmon, julienned
  • 1 small Lebanese cucumber, julienned
  • 24 fresh coriander leaves

  • Dipping sauce:
  • 1 tablespoon Japanese rice vinegar
  • 4 tablespoons hoi sin sauce
  • 1 tablespoon unsalted peanuts, roughly chopped

 

Method

  • Prepare rice vermicelli as per packet instructions, drain well.
  • Combine all sauce ingredients for dipping.
  • Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.
  • Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.
  • Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.
  • Serve with dipping sauce.

 

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