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Fresh Prawn Rice-Paper Rolls

Fresh Prawn Rice-Paper Rolls

These light Oriel snacks make for great starters or canaps.

Ready in: 15 minutes

Serves: 6

Complexity: very-easy

kcal: 97

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Ingredients

12 rice paper wrappers
12 cooked prawns, peeled & sliced in ½ lengthwise
handful fresh bean sprouts
1 small cucumber, seeds removed & cut in matchsticks
1 orange capsicum, seeds removed & cut in matchsticks
SIDS SALT & PEPPER to taste
fresh coriander leaves
16 fresh mint leaves
DIPPING SAUCE:--
½ cup SIDS RASPBERRY VINEGAR
juice of 1 lime
1 tsp toasted sesame seeds

Directions

Make the dipping sauce by simmering SIDS RASPBERRY VINEGAR and lime juice in a small saucepan for about 5 minutes, until reduced by about half. Set aside to cool.
Soak the rice paper rounds in a bowl of hot water for about 20 seconds, then drain well on a clean tea towel or kitchen paper (do this in small batches).
Place two mint leaves down the centre of each wrapper. Top with two prawn halves, 5-6 bean sprouts, some cucumber, capsicum, SIDS SALT & PEPPER to taste and a leaf or two of coriander and mint. Fold over one side and then roll up lengthways (into a cigar shape) to enclose the filling. Once made, prevent them from drying out too much by keeping them covered with a well-squeezed, slightly damp cloth.
Pour the dipping sauce into a serving bowl and sprinkle with the sesame seeds. Serve sauce alongside the rice-paper rolls.