Attention lovers of Asian cuisine! This time we've prepared the popular summer rolls with prawns and peanut sauce. They're a great appetiser, but also work as a lighter lunch or dinner, ready in a couple of minutes. The best thing about the summer rolls is that the choice of filling is up to you. You can swap the prawns for tofu or chicken. You can add any veggies you like too. Don't forget to show us the results by tagging @vilgaincooking
Nutrition (1 serving)
- 139 kcal
- 22,7 g carbohydrates
- 2,6 g fats
- 5,4 g protein
Per 8 portions
- 120 g rice noodles
- 8 rice papers
- iceberg lettuce
- 1/2 cucumber
- 150 g carrots
- coriander
- fresh basil
- 200 g shrimp
- chilli
- 2 tbsp peanut butter
- 3 tbsp amino sauces
- 1 tbsp wine vinegar
- 2 tbsp maple syrup
- 1 tbsp sriracha sauce
- 1/2 tsp garlic granules
- 1/2 tsp of dried ginger
- water
Instructions
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Cook the rice noodles according to the instructions. Drain and rinse them with cold water. Add a couple of drops of olive oil and mix well.
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Use peeled and cooked prawns. Cook them in a frying pan with a drizzle of olive oil. Add some salt and pepper, chilli and garlic. Cook for 5 minutes and set aside.
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Cut the carrot into thin matchsticks. Peel the cucumber and cut it into matchsticks too.
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Pour boiling water into a bowl and soak the rice paper until it's soft.
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Transfer the rice paper onto a chopping board.
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Starting at the bottom of the paper, add the lettuce, a couple of pieces of carrot and cucumber, and some basil. Moving up, add 3 prawns and some coriander leaves.
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Carefully wrap them.
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Mix all the sauce ingredients. Add some water if the sauce is too thick.
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Serve the rolls with the peanut sauce.
Enjoy!
