Ginger and prawn rice noodle rolls

Last updated 05:00 29/11/2013
Prawn rolls

DOUBLE TIME: Ginger and prawn rice noodle rolls.

What's your ultimate BBQ recipe?

Share your stories, photos and videos.

Related Links

Prawn-avocado salad with wasabi dressing Recipe: Potato gnocchi with prawn ragu Recipe: Spring pasta with prawns

Relevant offers

Recipes

Recipe: Coconut mussels Tempting tatties always a treat The perfect on-the-go snack Hail, Caesar's salad Recipe: Baked lemon tart Stop throwing away vege stalks and stems Winter magic from a tough customer Recipe: Drizzly orange cake Recipe: Pepper and sesame crusted salmon Nicely stuffed: A masterclass in roasting a chook

Assemble and steam these fresh spring rolls in under ten minutes. 

NEED TO KNOW

Main ingredient Prawns
Type of dish Asian
Course Starter
Cooking time <30 min
Serves/makes 4
Special options Low fat

650g green prawns, shelled, de-veined and coarsely
2cm piece of ginger, peeled and grated
1 red chilli, chopped
4 sprigs coriander, leaves coarsely chopped
250g fresh rice-noodle sheets (at room temperature)
4 tbsp soy sauce
1/2 tsp sesame sauce
4 green onions, finely sliced

1. Combine prawns, ginger, chilli and coriander in a bowl. Cut rice-noodle sheets into 12 to 14 rectangles, about 12 centimetres by eight centimetres.

2. Put a little of the prawn mixture along the long edge of one rectangle and roll to form a cylinder. Repeat with remaining prawn mixture and noodle sheets.

3. Steam rolls on baking paper in a steamer for three to five minutes just until prawns are cooked. This may need to be done in batches. Combine soy and sesame sauce in a small bowl. Serve warm rolls topped with green onions and sauce.

- Good Food

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content