LONG WEEKEND LOVES

Nici’s easy entertaining ideas

Spring rolls

MAKES 12-15

The fun of making these rice paper rolls with people is nearly as good as munching on their zingy freshness!

2 cups cooked prawns

12-15 round rice paper

½ iceberg lettuce, shredded

2 carrots, julienned

Big bunch of fresh coriander

20 mint leaves

1-2 limes, halved, to serve DIPPING SAUCE

2 tbsp rice wine vinegar

1 tsp soy sauce

½ tsp sesame oil

1 tbsp lemon or lime juice

½ fresh red chilli, finely diced

(or use chilli flakes)

½ tsp black or white

sesame seeds

1 Cut each prawn through the middle so you have two thinner prawn-shaped pieces.

2 Set out the ingredients on a large board or bench so you can work efficiently to assemble the rolls; include a dinner plate of warm water.

3 One at a time, dip a sheet of rice paper in the water on both sides, shake off any excess, then lie it flat on the board/bench. Don’t worry that it feels stiff, it will soften as you work. Arrange some lettuce, carrot, prawn pieces, coriander and mint in the centre. Fold over the edge closest to you to tightly enclose the ingredients, then fold in the sides and continue to roll up. It will naturally stick together but if you work quite quickly the rice paper doesn’t stick to the board. Repeat with the remaining rice paper rounds and filling ingredients.

4 To make the dipping sauce, mix all of the ingredients together. Taste and adjust seasoning as needed.

5 Serve the rolls with a small side dish of dipping sauce and lime wedges.

MAKE YOUR LONG WEEKEND GO FURTHER WITH THESE EASY AND DELICIOUS RECIPES