https://westgold.com/
Difficulty
Easy
Prep time
20 minutes plus 20 minutes to assemble
Cook time
3 minutes
Serves
Makes 10 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:
Place all the ingredients except the butter into a small saucepan and simmer together for 3 minutes.
Take off the heat and whisk in the butter a little at a time until fully incorporated.
Pour into a serving bowl and set aside to cool.
To make the rice papers:
Soak 2 rice papers at a time, following the packet instructions. Place the soaked rice paper on a clean tea towel.
Add a selection of the prepared vegetables, coriander, and prawns onto the rice papers and roll them up.
Place on a lightly oiled serving platter. Sprinkle with sesame seeds and extra coriander if desired.
Serve with the dipping sauce and chopped nuts on the side.