Prawn Rice Paper Rolls

One for the lunch box.

INGREDIENTS

• 1 Tbsp olive oil

• 400g prawns, defrosted and de-tailed

• 3 cloves garlic, sliced

• 3cm ginger, grated

• 1 Tbsp soy sauce

• Salt & pepper, to taste

• 1 carrot, julienned

• 100g mung bean sprouts

• Handful of coriander

• 6 Bahn Trang Vuong rice paper rolls

Dipping Sauce:

• 1 Tbsp hoisin

• 1 clove garlic, finely chopped

• 1 Tbsp white vinegar

• 2 Tbsp water

• 1 Tbsp peanut butter

• 1/2 red chilli, sliced

METHOD

1. Mix the sauce ingredients together and set aside.

2. Heat a pan over a medium heat. Add olive oil, prawns, garlic, and ginger. Cook until the prawns are no longer transparent. Add soy sauce, mix together, and then remove from heat. Season to taste.

3. Assemble: soak each rice paper roll in warm water until just soft.

Serves Two.

Nutritional Information: per serving

Calories: 455kcal

Protein: 33g

Fat: 14g

Carbohydrate: 50g