Spicy prawn summer rolls Recipe

Ingredients for people

Rice paper sheet(s) : 12 whole
Frozen king prawn(s) without shell : 18 whole
Fresh mint : 0.25 bunch
Granny Smith apple(s) : 1 whole

Soya beansprout(s) : 100 g
Red chilli(s) : 2 whole
Fresh ginger : 30 g

Peanut oil : 1 Tbsp
Lime(s) : 2 whole
Fish sauce : 1 Tbsp

Method

1For the prawns:

Cut the chilli in half lengthways, remove the seeds and then slice into thin strips.

Pick and carefully chop the mint leaves.

Grate the apple

Zest and juice the limes, peel and grate the ginger.

Heat a wok over a high heat and when hot add the peanut oil. Add the chilli and ginger and prawns. Cook the prawns for a minute or so on each side and then add the lime juice and zest and then the shredded mint. Remove from the heat.
2To assemble the rolls:

Dip the rice paper sheets into warm water for 20 seconds, remove and dry on kitchen paper.

Place the prawns in the bottom third of the sheet, top with beansprouts and then the apple. Spoon over some of the chill and lime sauce from the wok. Fold over into a log shape then fold the ends in, roll to the top to enclose and make into a roll.

Serve with a sweet chilli sauce.

Chef's tip

«Shred some spring onion thinly and place in a bowl of iced water to make them curl and use as a garnish. Chopped roasted peanuts will add another flavour and texture to these snacks.»