Asparagus and Prawn Rice Paper Rolls
Fresh, light and tasty - perfect for spring and summer gatherings of family and friends.
- 8 thin asparagus spears, woody ends removed
- 8 x 16cm cm round rice paper wrappers
- 8 cooked shelled prawns, halved lengthwise
- 1 cup shredded iceberg lettuce
- Thai basil leaves
- 1 avocado, sliced
- 1 Lebanese cucumber, cut into matchsticks
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 birds eye chilli, chopped finely
- To prepare Dipping Sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
- Blanch asparagus until tender crisp but still bright green. Cut spears in half across bunch.
- Half fill a large bowl with lukewarm water. Dip one whole sheet of rice paper in water and lay flat on a plate.
- Place 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 asparagus.
- Fold sides of rice paper over filling, and then roll firmly from bottom to top.
- Place each roll on serving plate and cover with a slightly dampened cloth while preparing remaining rolls.
- Serve immediately with the dipping sauce
- 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.
- For a vegetarian version, replace the prawns with cooked marinated tofu or tempeh – yummy with enoki mushrooms too.
- Try a little sweet chilli sauce in the dipping sauce
- For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
Recipe provided by the Australian Asparagus Council