Fresh, light and tasty - perfect for spring and summer gatherings with family and friends.
Ingredients
- 8 thin asparagus spears woody ends removed
- 8 round rice paper sheets
- 8 prawns cooked shelled halved lengthways
- 1 cup iceberg lettuce shredded
- 1 handful Thai basil leaves only
- 1 avocado sliced
- 1 Lebanese cucumber cut into matchsticks
Dipping sauce
- 2 tbs lime juice
- 1 tbs fish sauce
- 1 tsp sugar
- 1 bird's eye chilli finely chopped
Method
-
Step 1Dipping sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
-
Step 2Blanch asparagus until tender crisp, but still bright green. Cut spears in half across bunch.
-
Step 3Rolls: Half fill a large bowl with lukewarm water. Dip one whole sheet of rice paper in water and lay flat on a plate.
-
Step 4Place 2 prawn halves in a line 3cm from top of wrapper. Top with a little shredded lettuce, 2 Thai basil leaves, 1 slice avocado, cucumber strips, and 2 pieces of asparagus.
-
Step 5Fold sides of rice paper over filling, and then roll firmly from bottom to top, or how you prefer.
-
Step 6Place each roll on a serving plate and cover with a slightly dampened cloth, while preparing remaining rolls.
-
Step 7Serve immediately with the dipping sauce
Recipe Notes
For lots of other delicious variations, try using sliced mango, cooked chicken, mint or Vietnamese mint, carrot strips, BBQ pork, slices of Peking Duck, rice vermicelli noodles, coriander leaves, Enoki mushrooms or bean shoots.
8 x 16cm round rice paper wrappers are the preferred size for this recipe.
Try a little sweet chilli sauce in the dipping sauce.
If you like the sound of this recipe, you might also like these Chicken Spring Rolls.
Recipe Reviews (1)
JOIN THE CONVERSATION
Log in Register