48 prawns (approx. 150–200g total), cooked, peeled and thawed
2 Tbsp Eta Lite & Free Japanese Style Soy & Citrus Dressing
¼ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
½ small fresh red chilli, finely chopped (optional)
1 Tbsp chopped fresh mint leaves
Juice of ½ lime
12 x 22 cm diameter rice paper wrappers
Fresh mint leaves
Fresh coriander leaves
1 cup finely shredded lettuce
1 small Lebanese cucumber, cut into thin matchsticks
1 small carrot, cut into thin matchsticks
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Toss the prepared prawns in 2 tablespoons of Eta Lite & Free Japanese Style Soy & Citrus Dressing to coat them. Set aside to marinate for 5 minutes.
To make the Dipping Sauce: Whisk together the Eta Lite & Free Japanese Style Soy & Citrus Dressing, chilli if using, mint and lime juice.
Place a rice paper wrapper in a bowl of hot water for about 20 seconds or until it starts to soften. Transfer to a clean, damp tea towel to avoid it sticking to your work surface.
Place the mint and coriander leaves on the rice paper wrapper in a line about one-third up from the bottom of the circle and 5 cm in from each side. Top with 4 marinated prawns, lettuce, cucumber and carrot. Fold in both sides of the wrapper and roll up tightly to enclose the filling. The finished length of the rolls will be approx. 10–12 cm long. Repeat with the remaining wrappers and filling. Serve with the Dipping Sauce.
* Cut the rice paper rolls in half and drizzle some of the dipping sauce inside. * Replace cooked prawns with shredded cooked chicken.