

Rice paper rolls with coriander pesto prawns
Ingredients
- 1 bunch coriandercilantroX, stalks and leaves separated
- 1 clove garlic
- 2 teaspoons toasted cashews
- 1½ teaspoon tamari, separated
- 2 teaspoons fresh lemon juice
- 1 tablespoon plus 1 teaspoon sweet chilli sauce
- 1 tablespoon olive oil
- 300g cooked, peeled and deveined prawns
- handful of fresh mint leaves, optional
- 1 large carrot, peeled, grated, or cut in thin juliennes
- 1 Lebanese cucumber, julienned
- ½ medium red capsicum, thinly sliced
- 100g mixed lettuce leaves
- ¼ cup toasted peanuts
- 12 rice paper rounds(22cm diameter)
- 1 tablespoon fresh lime juice
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Instructions
1 Place the coriander stalks (and about half of the leaves), garlic, the cashews, 1 teaspoon tamari, lemon juice, 1 teaspoon sweet chilli sauce and olive oil in a food processor and blend to make a paste. Put 1 tablespoon of paste aside, toss the rest with prawns.
2 Arrange coriander leaves, mint leaves, cut vegies, lettuce and peanuts in bowls in the middle of the table along with prawns. Mix the remaining tablespoon of coriander pesto with 1 tablespoon sweet chilli sauce, ½ teaspoon tamari, the lime juice and 2 tablespoons water to make a dipping sauce. Allow everyone to ‘roll their own.’ Fill a wide, shallow bowl with lukewarm water. Dip 1 rice paper sheet into the water for 4–5 seconds only. Place on a plate and arrange the lettuce and vegies down the centre.
3 Top with prawns and herbs. Fold up the sides, and roll to enclose the filling. Serve rice paper rolls with dipping sauce.
Nutrition Info (per serve)
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Calories 363cal
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Kilojoules 1524kJ
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Protein 25.0g
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Total fat 12.5g
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–Saturated fat 2.0g
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Carbohydrates 34.8g
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–Sugars 10.5g
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Dietary fibre 6.1g
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Sodium 685mg
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Calcium 135mg
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Iron 3.3mg
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