These delicious prawn and avocado summer rolls was a hit at our recent al fresco summer soiree. A crowd favorite especially served with peanut dip or sweet chili sauce.Key Ingredients:
50 grams dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers (available at most Asian grocery stores)
16 medium cooked prawns, peeled
16 fresh Thai basil leaves
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 ripe avocado
⅓ cup cold water
1 teaspoon sugar
2 teaspoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped coriander leaves and stems
- Soak the bean vermicelli in the hot water for 10 minutes and then drain. Dip a rice paper wrapper into lukewarm water, allow to soften and place on a work surface. Place 2 prawns side by side in the centre of the wrapper and top with 2 basil leaves, 1 tablespoon of coriander, a few carrot strips, a small slice of avocado and a small amount of rice noodles. Spoon a little chilli over the top.
- Press the filling down to flatten it a little; bring in two sides and roll up the parcel. Lay seam side down on a serving plate and sprinkle with a little water.
- To make the Dipping Sauce: Place the cold water in a small bowl; add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chili and coriander leaves and stems. Serve the spring rolls with Dipping Sauce or as an alternative with peanut sauce which can easily be brought at your local asian grocery store.
- Serve the fresh prawn and avocado summer rolls in our Keru Bowls or Acadian Bark Trays.