Prawn & Avocado Rice Paper Rolls

Serves: 2

Time: 20 minutes

These are super fresh and a lovely light dinner. If you’re a hungry hungry person on a Monday I’d suggest getting some vermicelli noodles to bulk up the rolls.

Leftovers

Leftovers for this are quite light, you might want to top up your lunch with a chia pudding or jar of overnight oats.

What you'll need

12 sheets of medium round rice paper rolls

24 large cooked prawns

1 half an iceberg lettuce

fresh picked coriander leaves approx 24

mint leaves approx 24

2 avocado

Optional

1 packet of vermicelli noodles

Vietnamese dipping sauce

Prep

Peel prawns completely, de-vein and slice lengthways down the middle

Slice lettuce nice and thin

Slice avocado

Pick coriander leaves

Lettuce Tip:
I like my lettuce strips to be nice and thin, I find it makes it a lot easier when you are rolling

My tactics for prawn peeling
Pinch and twist to remove the head, slide your thumb along the ridge underneath the shell to remove it. Punch and squeeze to pull off the tail so you don't lose any meat. Peel back the top of the prawn to remove the vein.

Get ready to roll

Fill a bowl large enough to fit a rice paper with hot water from the tap.

Dip your rice paper into the water completely submerging it till it begins to soften, remove from water.

Lay out on a clean dry surface.

Place coriander leaves in the center of the sheet.

Arrange 4 half pieces of prawn with the red side down.

Lay your avocado neatly over the top (the whole time thinking about presentation).

Then bulk it up with lettuce.

Fold the sides (3 oclock and 9 oclock) into the centre

Take the bottom of the rice paper and pull up and tuck it down nice and snug around the fillings.

Then roll upwards.

In my house we enjoy rolling our own at the dinner table but if you want to serve them all ready made just do one at a time in this order till finished. Serve with a delish Asian dipping sauce. Yum!

Enjoy!