Prawn, Mango, & Avocado Rice Paper Rolls
Servings
Prep Time
Cook Time
Ready In
Recipe: #28798
December 16, 2017
Categories: Lunch, Side Dishes, Shellfish, Shrimp, Fruit, Mango, Vegetables, Cucumber, Appetizers, No-Cook, Birthday, Brunch, Christmas, Entertaining, Father's Day, Labor Day, Mother's Day, Thanksgiving, Valentine's Day, Low Fat, No Eggs, Non-Dairy more
"This recipe is a real work up - it takes time & patience but is worth the end result. Lovely combination of taste sensations. This recipe is from the BC Liquor Magazine with some changes by me."
Ingredients
Nutritional
- Serving Size: 1 (276.2 g)
- Calories 228
- Total Fat - 5.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 37.6 mg
- Sodium - 536.1 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 6.2 g
- Sugars - 12.6 g
- Protein - 8.2 g
- Calcium - 121.7 mg
- Iron - 2.7 mg
- Vitamin C - 52.6 mg
- Thiamin - 0.1 mg
Step 1
Place a clean tea towel on your counter.
Step 2
Dip rice paper in warm water until pliable (5 seconds or less).
Step 3
Transfer and spread it on the tea towel very carefully.
Step 4
Arrange 3 prawn halves, cut side up in a row, across the middle bottom third nearest you.
Step 5
Mix together the rice vinegar, sugar, salt & sriracha sauce.
Step 6
Pour over the cooked noodles.
Step 7
Spread 3 tablespoons of cooked noodles on top of prawns.
Step 8
Add 3 cilantro sprigs and 3 mint leaves.
Step 9
Add 6 cuke matchsticks, 6 green onion pieces, 6-8 mango matchsticks and a couple of avocado slices.
Step 10
Mix together the mayo & soy.
Step 11
Add about 1 teaspoon over top.
Step 12
Fold up the bottom over filling and begin to roll tightly stopping at halfway point.
Step 13
Add 3 more mint leaves & 3 cilantro sprigs, plus some mango.
Step 14
Fold down the to and fold in one side, roll tightly.
Step 15
Transfer to a plate seam side down cover with a damp paper towel.
Step 16
Continue to make the remaining seven.
Step 17
Serve with Thai chili sauce or any of your favourite spicy sauces.
Tips & Variations
No special items needed.
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