These tasty little rolls will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat. Great served with a green salad garnish as a starter or make mini versions as an appetizer for your next gathering.
Method
Chop the prawns and then fry in the oil in a saucepan until pink. Add the soy sauce, briefly heat and then set aside.
Mix the Fresh Chilli Jam and roasted peanuts, put in a bowl and set aside. Put salad ingredients into small bowls.
Soak a rice wrapper in a large bowl of water for 1 min until soft.
Spread the wrapper out onto a chopping board. Fill with a good handful of the salad mixture, then the peanut mixture then a spoonful of prawn mixture.
Fold in the sides of the wrapper then roll up into a pancake.
These will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat. Great served with a green salad garnish as a starter or make mini versions as an appetizer for your next gathering.
Ingredients
Makes: about 10 rolls
Prawn mixture:
100g fresh, raw, king prawns
1 tsp oil to fry – we like ground nut or toasted sesame oil
1 tbsp of light soy sauce
Peanut Sauce mixture
2 tbsp Tracklements Fresh Chilli Jam
2 tbsp crushed roasted peanuts
Salad ingredients
1 handful of basil, torn (we like Thai basil)
1 handful fresh coriander
fresh peppermint (2 stalks), cut into small pieces
1/2 iceberg lettuce, shredded
1 carrot, julienned
10 rice wrappers
