Fresh Spring Rolls
Serves 4
Ingredients
300g raw defrosted prawns
1 block tofu
4 carrots
1/4 cabbage
1 cucumber
1 cup mint
1 cup coriander
1 tbsp sesame oil for frying
24 rice paper rolls (or as many as you want)
Dipping Sauce:
4 tbsp peanut butter
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp fish sauce
1 tsp rice wine vinegar
2 lemons
3 tbsp water (If you want the sauce to be spicy then also add a tsp of sriracha or hot sauce)
Method
Thinly slice cabbage, julienne carrot and cucumber using a julienne peeler or thinly slicing if you don’t have one, and place all on a platter around the edges. Mix all sauce ingredients together until everything has combined and is a consistent colour, then spoon into a serving bowl and set aside. Chop up tofu into quite thin slices and fry in a pan with a drizzle of sesame oil. Pan fry until cooked then remove and set aside in a serving bowl. Repeat process with the prawns, these won’t take long at all. Remove from the pan and place in a bowl for serving also. Boil the kettle and pour water into a flat, oven safe container that is big enough to dip the rice paper roll into. Place platter of vegetables, proteins, dipping sauce and rice paper onto the table so everyone can roll their own. Dip the rice paper into the boiling water once it’s slightly cooled, don’t let go of it and keep spinning it round in your hand so all edges get dunked into the water. You don’t need it to go completely soft and soggy, it shouldn’t be in there for too long. Remove and place on a plate, place prawns or tofu, then herbs and vegetables then roll the sides up and then roll over until it’s tightly wrapped. Dip into sauce and enjoy!