Ingredients
- 20 grams asparagus (woody ends removed, 8 thin spears specified)
- 20 grams rice paper sheets (8 round rice paper sheets specified)
- 20 grams shrimp( 8 cooked prawns shelled and halved lengthways specified)
- 1 cup lettuce, shredded (iceberg)
- 1/2 cup basil leaves (Thai basil leaves only, 1 handful specified)
- 1 avocado, sliced
- 1 cucumber (Lebanese cucumber, cut into matchsticks)
- FOR DIPPING SAUCE
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 chili pepper (bird's eye chilli finely chopped)
How to Make
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Step 1: Dipping sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
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Step 2: Blanch asparagus until tender crisp, but still bright green and cut spears in half across bunch.
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Step 3: Rolls: Half fill a large bowl with lukewarm water and cip one whole sheet of rice paper in water and lay flat on a plate.
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Step 4: Place 2 prawn halves in a line 3cm from top of wrapper and top with a little shredded lettuce, 2 Thai basil leaves, 1 slice avocado, cucumber strips, and 2 pieces of asparagus.
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Step 5: Fold sides of rice paper over filling, and then roll firmly from bottom to top, or how you prefer.
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Step 6: Place each roll on a serving plate and cover with a slightly dampened cloth, while preparing remaining rolls.
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Step 7: Serve immediately with the dipping sauce
Tips & Variations
- For lots of other delicious variations, try using sliced mango, cooked chicken, mint or Vietnamese mint, carrot strips, BBQ pork, slices of Peking Duck, rice vermicelli noodles, coriander leaves, Enoki mushrooms or bean shoots.
- 8 x 16 cm round rice paper wrappers are the preferred size for this recipe.
- Try a little sweet chilli sauce in the dipping sauce.
We hope you enjoy this recipe!
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