Prawn Rice Paper Rolls

Ingredients

10 large rice papers

250g cooked prawns

1 C red cabbage, finely sliced

1 C green cabbage, finely sliced

½ cucumber, cut into matchsticks

1 carrot, cut into matchsticks

1 C mung bean sprouts

1 red capsicum, finely sliced

4 radishes of beetroot, thinly sliced

Handful fresh coriander

Peanuts or cashews, chopped

Dipping sauce:

60g Westgold Unsalted Butter

6 Tbsp Japanese soya sauce

2 Tbsp sesame seeds

2-3 cloves garlic, crushed

4 Tbsp sweet chilli sauce

2 tsp grated ginger

3 tsp brown sugar   

3 Tbsp spring onions, chopped

Method

First, make the dipping sauce:

1. Place all the ingredients except the butter into a small saucepan and simmer together for 3 minutes.

2. Take off the heat and whisk in the butter a little at a time until fully incorporated.

3. Pour into a serving bowl and set aside to cool.

To make the rice papers:

1. Soak 2 rice papers at a time, following the packet instructions. Place the soaked rice paper on a clean tea towel.

2. Add a selection of the prepared vegetables, coriander, and prawns onto the rice papers and roll them up.

3. Place on a lightly oiled serving platter. Sprinkle with sesame seeds and extra coriander if desired.

4. Serve with the dipping sauce and chopped nuts on the side.