This weeks them was Hor d'oeuvres. I wasnt doing any entertaining for a change so Michael & I got the experiment for dinner which is good as after my first ever attempt of rice paper rolling I suck & need lots of practice. This is a good things as a) the Vietnamese prawn rolls I made were absolutely delicious even though they were falling apart so I'd love to try them again and b) at least I didnt have the embarrassment of serving them up to people though I'm sure my close friends would have forgiven me. My main problem it seems was that I just didnt chop my veggies small enough, you can see how chunky mine are in the photo so at least I can work on that, secondly I tried to stuff way too much of everything into each wrapper so a delicate perfect roll was never going to happen. So the challenge is helping me to experiment so that next time I need to feed the masses I will have some tricks up my sleeve. The rolls themselves were easy to get ready (apart from the assembly of course, just lots of peeling, chopping & picking of herbs from the garden. The sauce was lovely, sweet & yet with a lovely tang thanks to the lime juice. Cant wait for an excuse to try them out again. Recipe from Small Food - snack sized bites to share with friends which I thought was a fitting book to choose this weeks recipe from.
Vietnamese Prawn Rolls
2/3 cup (170ml) lime juice)
2 teaspoons grated lime zest
1/3 cup (80ml) sweet chilli sauce
2 teaspoons fish sauce
2 teaspoons grated palm sugar or soft brown sugar
12 x 15cm rice paper wrappers
12 cooked medium prawns, peeled & halved lengthways
1 small carrot, cut into 5cm long julienne strips
1 small lebanese cucumber, cut into 5cm batons
1/2 avocado, sliced
3 tablespoons fresh coriander leaves
2 tablespoons torn fresh Vietnamese mint
5 spring onions, thinly sliced on the diagonal
Combine the lime juice, zest, sweet chilli sauce, fish sauce & sugar in a small bowl.
Working with one wrapper at a time, dip a wrapper in a bowl of warn water for 10 seconds to soften, then lay out on a flat surface. Place 2 prawn halves and a little of each remaining ingredient at one end of the wrapper, then drizzle with 1 teaspoon of the sauce. Fold in the sides & roll up tightly. Serve with the remaining sauce for dipping
Makes 12
5 comments:
They look really good for a first attempt! I've realised that putting less filling in helps to make them more even but I really don't think it matters!
I put my hand up for further experiments! :) I think they look presentable enough!
I always like to try out recipes first where possible with just me & hubby so I know whether they are good enough to serve to other people!
I'm always guilty of overstuffing rolled items - you should see it when I make burritos! Your rolls still look tasty though. :)
These look really tasty, and I love that you can see the prawns through the paper - makes my mouth water. Leigh
I always over stuff mine too! And I dont think they look too bad anyway!
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