Sauces And Appetizers Recipes - Prawn Rolls

Ingredients

• 12 small rice paper wrappers

• 12 large cooked prawns

• 12 garlic chives

• Vietnamese sauce (nuoc cham)

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Method:

1. Dip the rice papers into cold water and drain on a damp cloth to soften. Peel the prawns, leaving the tail shell intact. Cut down the centre backs to remove the intestinal vein. Rinse and dry.

2. Cut the garlic chives into 8 cm (3 inch) lengths. Fold one edge over, position a prawn and several pieces of garlic chive on each wrapper with the tails of the prawns extending out of the wrapper.

3. Fold over the lower edge of the wrapper, then fold in the two sides. Arrange on a plate to serve with the sauce as a dip.