Flipping through the Flavours Magazine , January- February 2011 issue , I saw this simple and yet delicious Fresh Prawn Spring Roll....and as usual , the itchy hands want to try it out . A month ago , Piggy Cuz gave me a packet of rice paper from Vietnam and I knew I am ready to roll into Spring ( hehehe though it is summer here all the year through ) . I gave it a twist though ( I am always in the habit of changing the ingredients :p ) I sneaked in this sinful ingredient into the roll...fresh crab meat ! And the outcome, a mouthwatering vietnamese spring roll garnished with aromatic toasted sesame seeds !
I made a few rolls , just enough for the two of us....I love making these as starters or appetizers before eating our main meal. It cheers me up chomp down these delectable spring rolls before having the main meal :p I made my own sauce to go with these instead of the usual fish dipping sauce. A combo of chopped Basil , sliced onions and bird's eye chilli with calamansi juice and light soy sauce was a perfect dipping sauce to go with these rolls. Love the chopped basil in the sauce rather than having the basil leaves in the rolls as the recipe calls for. And I finished it with some toasted sesame seeds garnished on top. A flavorful roll no doubt, and don't forget the sweet crab meat and prawn in the roll ! whoa forget about the calories and enjoy first :p moderation is my motto and lots of exercise for HDL :)))
original name for this is Fresh Prawn Spring Roll )
( Printable Recipe )
10 Vietnamese rice paper wrappers
20 g sesame seeds, toasted
10 g fresh medium-sized prawns - blanched, shelled and halved
100 g butterhead lettuce leaves * I used curly endives
20 g glass noodles- soaked and drained
Thai Basil leaves
* I added carrots and crab meat
To prepare the spring roll :
Wipe rice paper with a damp towel moisten and soften the wrapper or follow the instructions given on the packet of the rice paper wrappers.
Lay it on a clean chopping board and place two prawn halves in the centre. Top with two lettuce leaves, some glass noodles, basil leaves and mint leaves. Sprinkle with some toasted sesame seeds. Fold the two sides to partially enclose the filling and roll up firmly.
Serve with fish dipping sauce
Fish Dipping Sauce
250 ml white vinegar
250 ml water
140 g sugar
30 g fish sauce
10g garlic, chopped
10g red chili, chopped
2 tbsp peanuts , toasted and crushed
1 tbsp grated carrot
In a small saucepan, bring the vinegar, water and sugar to boil. Simmer over low heat for about 30 minutes, or until syrupy. Add the fish sauce. Remove from heat and set aside to cool before adding the rest of the ingredients.
Enjoy rolling into Spring.......... ^ ___*
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