BCO SPRING PRAWN ROLLS

BCO SPRING PRAWN ROLLS

Recipe by Reuben Riffel.

Light, fresh, and packed with the perfect bite of flavour! These easy-to-make spring rolls are made with succulent prawns, crisp veggies like carrots, sugar snap peas, and radish, all wrapped in delicate rice paper sheets.

Each bite is infused with a zing from Banhoek Chilli Oil and a refreshing squeeze of lime. Served with a creamy avo & papaya salsa and a tangy Ponzu dressing, our BCO Spring Prawn Rolls are perfect for a light meal or a crowd-pleasing appetizer.

 

FEEDS: 2-3

PREP TIME: 10 MIN

COOKING TIME: 10 MIN

 

INGREDIENTS:

Spring Rolls

6 prawns, shelled and deveined

Banhoek Chilli Oil

chopped ginger

Rice paper sheets

Sliced carrots

Sugar snap peas

Radish

baby cucumbers

Lime juice

Butter lettuce

Cashews, toasted and chopped

 

For the Salsa

1/2 cup cubed avocado

1/2 cup cubed papaya

Lime juice

Banhoek Chilli Oil

coriander

 

For the Dressing

¼ cup Ponzu

1 tbsp honey

2 tbsp mirin

3 sliced kumquats

 

COOKING METHOD:

Coat the prawns in BCO, ginger and salt. Steam for 5-6 minutes and cool.

Soak the rice paper in hot water until softened. On one side, layer the vegetables, a

prawn, lettuce, cashews and squeeze some lime juice. Roll the rice paper and tuck the sides in before the final turn. Slice into 3 equal pieces.

Combine salsa ingredients.

Mix ponzu, honey and mirin in a bowl. Add sliced kumquats and stir to combine

Serve rolls on a plate with salsa and ponzu drizzled over.

Enjoy with friends and family.

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