Vietnamese Jumbo Prawn Spring Rolls
Posted in: Recipes on Tuesday, August 26, 2008
By Jim Shiebler
In this unique approach to traditional spring rolls, we sauté our prawns and wrap them along with our vegetables, and noodles in rice paper, which I love to use because of its many rare qualities. Not only is rice paper a fabulous source of complex carbohydrates, it is light, moist and flavorful. What’s more, it is virtually fat free, containing less than 1/10th of a gram of fat in each sheet. Note that you should feel free to substitute any meat source you choose, such as chicken, turkey or pork. Vegetarians can go ahead and omit the animal protein entirely. The beauty of this versatile dish can accommodate anyone’s preference.
Once we have completed our colorful and richly flavored spring rolls, we will want to serve them with the Asian influenced chili mint dipping sauce. You will find that the acidity and slight spiciness of the sauce compliments the sweetness of the vegetable perfectly. The results? An intensely flavored, healthy appetizer.
1. Dipping Sauce:
Add all ingredients together and marinate the carrots and radishes from the spring rolls for at least 15 minutes. Now season the prawns with black pepper and sauté in a non stick pan until fully cooked. Set aside.
2. Spring Rolls:
With luke warm water, submerge rice paper sheets until soft (about 1-2 minutes) and set aside. In boiling water, blanch rice noodles until cooked, remove and cool. Place rice sheets down, top with prawns, noodles, marinated radishes and carrots, yellow peppers, cucumber and cilantro. Roll tightly and slice on the bias. Serve with dipping sauce. These spring rolls should be served cooled or at room temperature. This Asian dish is perfect for a cool treat on a hot day.
Nutritional Value Per Portion: