It’s summer time and I like things that are fresh and light for dinner. I think rice paper rolls are a great option for dinner because they are light, quick, easy and they can be eaten with your hands. There is just something about eating with your hands in the summer time – think sausage sandwiches, ice-cream cones and fish ‘n’ chips.

I thought I might have been prawned out, after eating prawns nearly everyday whilst we were at the coast… but I am a seafood lover and I think that I can never be prawned out!

If you don’t like prawns you could try this recipe with salmon or even poached chicken. You can mix and match the veggies too.

RICE PAPER ROLLS

10 rice papers

2 servings of rice noodles

1 cucumber, cut into strips

1 carrot, cut into strips

1/2 cup of coriander leaves

1/2 cup of mint leaves

500 grams of prawns

1 tablespoon of rice wine vinegar

1 tablespoon of sweet chili sauce

1 teaspoon of fish sauce

Boil the kettle and place the rice noodles into a large bowl. Cover with boiling water and allow to cook for 2 minutes. Drain the noodles, but save the warm water to cook the rice paper. 

Place one rice paper in the warm water and allow to soften (this will take between 10 second and 20 seconds depending on how warm your water is). Place some noodles, cucumber, carrot, coriander, prawns and mint in the middle of the paper and then wrap tightly.

Repeat with remaining rice papers and filling.

Whisk together the vinegar, chili sauce and fish sauce to make a dipping sauce to serve on the side.