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
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.
