
The prettiest of garden party canapés.
You can make these with prawns or colourful raw vegetables & fruit!
Serves: 20 rolls
INGREDIENTS | Summer Rolls
170ml AMOY WHITE RICE VINEGAR
165G PALM SUGAR
5g RED THAI CHILLI
250g GRATED CARROT
0.5g COS ROMAINE LETTUCE
0.25g CORIANDER
16-20 HEADLESS KING PRAWNS
200g 22cm BAMBOO TREE RICE PAPERS (1x rice paper wrap per roll)
250G MOULI (finely shredded)
INGREDIENTS | Nuoc Cham Sauce
75g PALM SUGAR
80ml THAI FISH SAUCE
125ml FRESH LIME JUICE
1 clove GARLIC (crushed)
5g RED THAI CHILLI
METHOD
1) Bring the rice vinegar and sugar to the boil with the
chilli. Stir to dissolve the sugar and make a pickling
liquid. Set aside and cool down completely.
2) In a bowl combine the carrot and mouli, with the
pickling liquid and let it sit for at least an hour before
serving, stirring occasionally. Strain set the vegetables
aside and discard the liquid and chilli halves.
3) Finely shred the lettuce.
4) To make a roll dip a rice paper wrap in a bowl of
warm water until soft & translucent. Lay on a clean
work surface and place a small amount of lettuce onto
the wrapper, close to one edge, and top with the
pickled carrot, mouli and herbs.
5) Make a few small cuts with a sharp knife to the
underside of each prawns (will help to straighten it).
Place the prawn on top of the other ingredients. Fold
to enclose.
6) Repeat.
For more summer party recipes – Check out our seasonal catering services.
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