Ingredients
2-3 prawns
green beans
2-3 whole chives/spring onion
mint/coriander leaves
pinch of salt
2-3 rice paper wrappers
dipping sauce:
10g miso paste
3g broad bean chilli paste
10g mayonnaise
green beans
2-3 whole chives/spring onion
mint/coriander leaves
pinch of salt
2-3 rice paper wrappers
dipping sauce:
10g miso paste
3g broad bean chilli paste
10g mayonnaise
How To Prepare
- Fill a small saucepan with some water and add a little salt. Bring to a boil. Add the prawns and boil until they bright pink, about 2-3 mins. Be careful not to overcook them.
- In a separate saucepan, boil the green beans for 2-4 mins. until blanched and set aside.
- Prepare the rice paper following the instruction on the package. Normally this involves soaking the rice paper wrappers in cool water for a few seconds until pliable.
- Lay the rice paper on clean cloth. Arrange the mint/coriander leaves on the bottom of the rice paper and add the prawn halves in the middle.
- Top with the green beans and one whole chive/spring onion. Sprinkle a little salt on top to taste.
- Fold the sides in and tightly roll to ensure all ingredients are inside.
- Make the dipping sauce by mixing all the ingredients together.
- Serve spring rolls with the dipping sauce as a snack or side.
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