Sunday Times

RICE PA­PER SPRING ROLLS

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Prep: 45 min­utes Makes: 24

These are beau­ti­ful and de­li­cious, suit­able for fin­ger-food par­ties or as a starter.

50g rice ver­mi­celli

12 rice pa­pers

A large hand­ful of fresh co­rian­der

24 cooked prawns, halved length­ways

1 large car­rot, peeled and cut into match­sticks

1/4 long cu­cum­ber, de-seeded and cut into match­sticks

1/2 red pep­per, cut into match­sticks

6 spring onions, trimmed and quar­tered length­ways 60ml (4 tbsp) sweet chilli sauce

30ml (2 tbsp) chopped fresh chives or ed­i­ble flow­ers for gar­nish­ing

Dip­ping sauce:

10ml (2 tsp) caster sugar

60ml (1/4 cup) cold wa­ter

20ml (4 tsp) fish sauce

30ml (2 tbsp) lime juice

1 small red chilli, de-seeded and finely chopped

30ml (2 tbsp) torn fresh co­rian­der

Cook or soak the ver­mi­celli ac­cord­ing to pack­ag­ing in­struc­tions un­til soft­ened, but still al dente. Drain and leave to cool.

Pour warm (not boil­ing) wa­ter into a large fry­ing pan. Im­merse a rice pa­per in the wa­ter to soften for a few sec­onds then place on a board. Ap­prox­i­mately 5cm from bot­tom of the rice pa­per, ar­range 2 sprigs of co­rian­der along the length of the pa­per, leav­ing a 5cm mar­gin on ei­ther side. Top with 2 prawn halves, 4 sticks each of car­rot, cu­cum­ber and red pep­per, and 2 lengths of spring onion. Place 5ml (1tsp) rice ver­mi­celli on top and driz­zle 5ml (1 tsp) sweet chilli sauce over.

Fold in the left and right sides of the rice pa­per, then tightly roll the pa­per up over the fill­ing, com­pact­ing the fill­ing, and con­tinue rolling up like a cigar, al­most on the top. Place ex­tra co­rian­der and a few chives or ed­i­ble flow­ers in­side the fi­nal turn of the pa­per. Cut in half at a slight an­gle, and ar­range on a plat­ter. Re­peat with re­main­ing rice pa­pers, then cover with cling­film. Chill un­til ready to serve.

For the dip­ping sauce, mix all the in­gre­di­ents to­gether, stir­ring well to dis­solve the sugar.

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