Shiso & Prawn Rice Paper Rolls
When you so hungry, all you want is the fastest and easiest food which often is the unhealthiest version of what you truly crave. Take a moment and make these rice paper rolls with shiso and prawns because they are fast and easy and also healthy but flavourful.
I’m not even joking when I say the hardest part of these rice paper rolls is the chopping. Grab a julienne slicer and problem solved. After that it’s as easy as soak, fill and roll. this makes 12 which is great for a little nibble when having friends over or to take to a picnic. You can also make less but I suggest to make a few more than you think because they are the perfect next day fridge snack.
We all know and love rice paper rolls but these are a little bit special. Adding the peppery shiso and the leaves of the cosmos flower (a beautiful edible flower that adds so much colour and brightness - try them on a salad, open sandwich or finish touch on any tapas plate for garnish) really makes these a summer statement. If you don’t have these on hand (growing or easily accessible at a local market or store), you can replace them with another peppery lettuce like arugula or endives. Try find another edible flower for the pop of colour as well.
Rice paper rolls
Ingredients
3 carrots, peeled and julienned
3 spring onions, julienned (white and green part)
1/2 cucumber, de-seeded and julienned
lettuce, thinly sliced
250 grams steamed cocktail prawns
1 tbsp mayonnaise
Squeeze lime
Cosmos flower petals (edible variety) & shiso
12 medium rice paper wrappers
Method
Chop ingredients and place on a plate. Mixture together the prawns with the mayonnaise and lime juice in a small bowl.
Fill a bowl with boiling water. Submerge one rice paper wrap into the hot water until just soften. Place onto a plate and place the flowers, shiso, julienned vegetables and place the prawns on the top. Place three prawns if they are small and one if they are large. Finish with lettuce and then fold thee bottom up, then the two sides in and the roll. Repeat with remaining wraps. Serve with sweet and sour chilli sauce or other dipping sauce.
