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Ginger and prawn rice noodle rolls.

Photo: Sahlan Hayes

Time
< 20 minutes
Difficulty
Easy
Serves
Makes 12-14
Special options

Assemble and steam these fresh spring rolls in under ten minutes.

Ingredients

  • 650g green prawns, shelled, de-veined and coarsely
  • 2cm piece of ginger, peeled and grated
  • 1 red chilli, chopped
  • 4 sprigs coriander, leaves coarsely chopped
  • 250g fresh rice-noodle sheets (at room temperature)
  • 4 tbsp soy sauce
  • 1/2 tsp sesame sauce
  • 4 green onions, finely sliced

Method

Combine prawns, ginger, chilli and coriander in a bowl. Cut rice-noodle sheets into 12 to 14 rectangles, about 12 centimetres by eight centimetres.

Put a little of the prawn mixture along the long edge of one rectangle and roll to form a cylinder. Repeat with remaining prawn mixture and noodle sheets.

Steam rolls on baking paper in a steamer for three to five minutes just until prawns are cooked. This may need to be done in batches. Combine soy and sesame sauce in a small bowl. Serve warm rolls topped with green onions and sauce.

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