Prawn and Avocado Summer Rolls

Press GO to unleash the Mob step by step feature.

Step 1.

Pan fry your prawns for 2 mins on a medium heat until they curl and turn pink. Season with paprika.

Step 2.

Slice the carrot, cabbage and avocado into thin strips.

Step 3.

Cook the noodles according to package instructions and soak in cold water (this prevents it from cooking further).

Step 4.

Mix everything together for the dipping sauce.

Step 5.

Dip the rice paper sheets in cold water for a few seconds until softened - don't over-soak them as they will continue to soften.

Step 6.

Assemble time. Add some of the prawns, veg and noodles to the bottom third of the rice paper. Top with a spoonful of the dipping sauce and herbs. Carefully roll, tucking the ends in.

Step 7.

Cut the rolls in half and serve with the dipping sauce - enjoy!

For the Rolls
150g Prawns
1 Tsp Paprika
8 Sheets of Rice Paper
1 Carrot
½ Cabbage
1 Avocado
100g Vermicilli Noodles
Handful of Mint Leaves
Handful of Coriander Leaves
For the Peanut Dipping Sauce
2 Tbsp Crunchy Peanut Butter
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
Squeeze of Lime Juice
1 Tbsp Honey
1 Clove of Garlic
2cm Knob of Ginger
Splash of Water
Olive Oil