12King prawns/jumbo prawns/Black Tiger prawnsbetter with the shells on
20 - 30gramDry rice vermicellithin vermicelli works best
1Iceberg lettuce
1Coriander sprigs,
16Mint leaves chopped
16leavesPerilla leaves
For the hoisin dipping sauce
1tbspVegetable oil
1tbspHoisin sauce,
4tbspPeanut butter
2tbspWater,
1tbspSriracha chilli sauce,
1/2tbspSugar
1Small shallotpeeled and chopped
1tbspRoasted peanuts crushedcrushed
Instructions
For the Summer Rolls
Bring a saucepan of water to the boil and add a pinch of salt
When the water reaches boiling point add the prawns and cook for 2 – 2 ½ minutes depending on the size of prawns
While waiting for the prawns to be cook, prepare a bowl of ice cold water
Take the prawns out of the boiling water (keep the water) and put straight into the ice cold water, when the prawns have cooled down drain from the water.
Peel the shells and cut the prawns in half lengthways.
Using the same saucepan and water used to cook the prawns bring it back to the boil
Put the rice vermicelli in and cook for 6 – 10 minutes until the rice is soft
Drain the vermicelli and rinse under cold water to cool down and leave in a strainer to dry out
Cut the iceberg lettuce in half and slice into thin strips
Wash in cold water and leave in a strainer to dry
Wash the herbs in cold water and also leave in a strainer to dry
Prepare a deep bowl of warm water and a round plate to roll the summer rolls
Dip a sheet of rice paper into the water, take it out and lay on the plate
Put the thinly sliced lettuce on the bottom of the rice paper, and then put some vermicelli on top of lettuce
Put 3 pieces of half cut prawns with the red skin down on the middle of rice paper then put 2 leaves of each herb and coriander on top of the prawns
Start rolling by folding the bottom of the rice paper into the centre then fold the 2 sides of rice paper inward like you’re making a gift box
Continue to roll the rice paper to the end
Try to roll as tightly as possible as this will affect the appearance and texture of the summer roll
Once finished rolling, put the summer rolls in a container and cover with a damp cloth until serving
This will help you to keep the summer rolls for at least 4 hours without being dried out
For the Peanut Dipping Sauce
Heat the oil in a saucepan over a medium heat then fry the chopped shallots until soft and transparent
Add the hoisin sauce, peanut butter, chilli sauce, sugar and water and bring to a simmer
Let it simmer for 1 minute and leave to one side to cool down
Pour into a sauce dish and sprinkle with crushed peanuts on top