Thanks to Tracklements for this delicious recipe, which takes 20 minutes to cook and makes ten rolls.
- 1 tsp ground nut or toasted sesame oil
- 100g fresh, king prawns
- 1 tbsp light soy sauce
- 10 rice paper wraps
For the peanut sauce
- 2 tbsp Tracklements Fresh Chilli Jam (RRP £3.95)
- 2 tbsp salted peanuts, crushed
For the salad
- 1 handful Thai basil, torn
- 1 handful fresh coriander, chopped
- 1 handful fresh mint
- ½ iceberg lettuce, shredded
- 1 carrot, shredded
- Heat the oil, chop the prawns and fry until pink. Add the soy sauce, stir for 1 minute, then set aside.
- Mix the Tracklements Fresh Chilli Jam and chopped peanuts in a bowl.
- Prepare salad ingredients and place in individual bowls – this makes it easier to build each wrap.
- Soak a rice wrapper in a large bowl of hot water for about 30-60 seconds until soft. Place on a clean chopping board. Add another wrap to the hot water as you fill and roll the first one.
- To fill, place a heaped tablespoon of the salad mixture towards the bottom of the wrap, top with the peanut sauce and a teaspoonful of the prawns and spread out horizontally.
- Fold the sides of the wrapper over the ingredients, bring up the bottom tucking it around the ingredients, roll up into a pancake, secure the edge with a little water and press.
- The rolls will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat.
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