Ingredients

Method

For the filling:
• 12 Woolworths peeled prawns
• 2 mini cucumbers, sliced into ribbons
• 50 g strawberries, thinly sliced
• 50 g raspberries
• 2 spring onions, thinly sliced
• ½ bulb fennel, shaved or thinly sliced
• 1 candy-striped beetroot, thinly sliced
• 5 g fresh coriander
• 5 g fresh basil
• 5 g fresh mint
• 12 Woolworths rice paper wrappers
• Woolworths crispy onion sprinkle, to garnish
• Woolworths pickled red onion petals, for serving
• lime wedges, for serving
For the dipping sauce, mix:
• 4 T fish sauce
• 4 T lime juice
• 1 T rice vinegar
• 1 T Woolworths chilli Szechuan pepper oil
• 100 g sugar
• 2 cloves garlic, finely chopped
• 1 x 2 cm piece fresh ginger, peeled and thinly sliced
• 1 red chilli, finely chopped

Method

Ingredients

1. Divide the filling ingredients into 12 equal portions.

2. One at a time, soak the rice paper wrappers in water until they start to soften a little, about 10–15 seconds. Lay a wrapper on a chopping board and place a single portion of filling ingredients in the centre. Fold the bottom of the wrapper over the filling, fold in the sides and roll the wrapper up tightly. Repeat with the remaining wrappers and filling.

3. Garnish the rolls with the crispy onion sprinkle and pickled onion, and serve with the lime wedges and dipping sauce. Cook’s note: Use room-temperature water for dipping the rice paper wrappers to prevent them from becoming too sticky.

Find more seafood recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly
Food Assistant: Lerato Motau