Name: Prawn and Avocado Summer Rolls
Total time: 20 min
Yield: 4
Cuisine: Asian-Inspired, Vietnamese
Ingredients: 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; 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

Prawn & Avocado
Summer
Rolls

Prawn and Avocado Summer Rolls

Samah Lakha (@londonbruncher) came into the studio and made some fresh summer rolls, perfect for a quick snack.

Asian-Inspired Healthy Seafood

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

Slice the carrot, cabbage and avocado into thin strips.

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

Mix everything together for the dipping sauce.

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.

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.

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