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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These fresh Vietnamese-style prawn, mango and avocado rice paper rolls or 'summer rolls' are a delightfully tropical dish for when you feel like something light and full of crunchy veg, creamy avocado and sweet prawns.
1 Cut prawns in half lengthways. Place rice noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain; rinse under cold water. Roughly cut noodles into smaller lengths with scissors.
2 Fill a large bowl three-quarters full with lukewarm water. Working with 1 wrapper at a time, fully immerse in water for 30 seconds. Use fingertips to gently press down so ends don’t curl up. Lay wrapper flat on a damp tea towel.
3 Lay a mint leaf along centre of wrapper and top with 3 prawn halves. Put 2 carrot and 2 cucumber ribbons alternately over the top to create stripes. Trim the ribbons to shorter lengths if too long.
4 Top with some mango, noodles, avocado, mint and snow peas. Fold over the end closest to you, then tuck in the sides; roll up. Lightly splash water on a sheet of non-stick baking paper. Rest the roll on damp baking paper so it won’t dry out. Repeat with remaining wrappers and filling to make 12 rolls.
5 To make dipping sauce, mix all ingredients in a bowl and serve with rice paper rolls.
Make it gluten free: Check sauces in dipping sauce are gluten free.
Calories 463 cal
Kilojoules 1940 kJ
Total fat 13 g
Saturated fat 2 g
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