Ingredients
1 large red onion, halved & fine sliced
½ cup SIDS RASPBERRY VINEGAR
¼ cup sugar
1 tbsp pink ginger
150 g cream cheese
1 tsp capers, chopped
1 tsp lemon zest
1 packet rice paper wraps
250 g shrimp, salmon or prawns
1 cucumber, cut into strips
fresh coriander leaves
lime wedges, to serve
Directions
Combine the onion, SIDS RASPBERRY VINEGAR, sugar and ginger in a small saucepan and simmer for 8-10 minutes until pink and syrupy. Leave aside to cool.
Mash together the cream cheese, capers and lemon zest until smooth and creamy.
Fill a large dish with hot water. Dip a sheet of rice paper into the hot water and let it soak for a few seconds until pliable. Transfer to a plate and lay flat. Arrange 3-4 shrimps in the centre of the rice paper. Top with a dollop of cream cheese mix, a cucumber strip, a teaspoon of pink onions and a few coriander leaves. Fold the bottom of the rice paper up to cover the filling, then fold over the sides and roll up like a little parcel. Transfer to a clean, damp tea towel and repeat with the remaining ingredients.
Serve with limes for squeezing.
