You can have a lot of fun with these colourful, ultra-healthy spring rolls. Any vegetables can be used, so let the left side of your brain take control. After a few tries you will get the hang of rolling, but I have a few tips to make it easier: err on the side of not soaking the wrappers for too long, don’t overfill the rolls and keep the tension up when rolling so they are tight.
Soak the rice vermicelli in warm water until softened, then drain.
Mix the lime chilli dipping sauce ingredients together and pour into a serving bowl.
Slice the baby cucumbers into ribbons using a potato peeler. Place the cucumber, prawns, mango, papaya, carrot, shallot, herbs and vermicelli in separate piles on a tray. That way when you start rolling, you will have everything ready to go.
Place a large tea towel on a work surface. Pour warm water into a bowl. Drop one rice paper wrapper at a time into the water for about 30 seconds. When soft but still a little stiff, remove the wrappers and place on the tea towel (don’t pat dry on top as this will make them too sticky).
Place a line of two prawns, mango or papaya, carrot, shallot, noodles, mint, coriander and basil on the lower half of the wrapper. Bring the lower part of the wrapper up and over the filling, then fold the sides in, leaving no holes, and roll up tightly.
To make cucumber rolls, place three cucumber slices vertically across the middle of each wrapper. Place your filling in the same place as above and then roll up.
Place the rice paper rolls seam side down on a tray lined with baking paper. Throw away any wrapper that rips and start again with a fresh one. It may take a few to get the knack, so don’t get discouraged. If the wrapper is too soft, it will fall apart, and if it’s too hard, it will not stick together. Practise a few so you can get a feel for the right consistency.
To serve, cut the spring rolls in half and serve with the lime chilli dipping sauce.
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