makes
20
prep
30 minutes
difficulty
Easy
makes
20
serves
preparation
30
minutes
difficulty
Easy
level
Ingredients
- 1 packet coloured rice paper
- ½ cup toasted sesame seeds, plus extra to garnish
- ½ cup fried shallots, plus extra, to garnish
- ½ cup chopped roasted peanuts, plus extra, to garnish
- 1 avocado, sliced
- 10 cooked prawns, peeled, deveined, sliced lengthways
- 1 red oak lettuce
- 1 long red chilli, cut into batons
- ½ bunch coriander
- 1 cucumber
- 6 spring onions, sliced, plus extra to garnish
- 250 g piece cooked, crispy pork, sliced
- kewpie mayonnaise
- ½ cup Sriracha sauce
- ½ cup hoisin sauce
Instructions
- Place a rice paper sheet in a dish of water. Turn in water for 3–5 seconds, or until it begins to soften. Place on a clean chopping board or surface.
- Sprinkle with a pinch of sesame seeds, fried shallots and peanuts. Layer with avocado, prawn, lettuce, chilli, coriander, cucumber, spring onion and pork. Drizzle over mayonnaise and Sriracha. Fold and wrap to form a cigar shape. Repeat with remaining ingredients.
- Cut each roll into three slices and place on a plate so filling can be seen. Serve with a bowl of hoisin sauce garnished with toasted sesame seeds, fried shallots, peanuts and chopped spring onion.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
