Mini Spring Rolls with Prawns and Peanut Dip

Fresh mini spring rolls with prawns, vegetables and herbs, which can be prepared in advance and eaten without cutlery. Served with a creamy peanut dip with lime and a pinch of chili.

By yumbelo · 8 servings · 45 minutes

Ingredients

• 24 pc Rice paper sheets (22 cm)
• 300 g Prawns, peeled and deveined
• 100 g Glass noodles
• 1 pc Cucumber
• 2 pc Carrots
• 1 pc Mango, ripe
• 1 bunch Fresh mint
• 1 bunch Fresh coriander
• 6 tbsp Peanut butter
• 4 tbsp Soy sauce
• 2 pc Limes, juice
• 1 tsp Sugar
• 1 pc Garlic clove
• 1 pc Red chili pepper
• 100 ml Water
• Salt

Method

1. Cook the glass noodles in hot water according to the package instructions until soft, drain, rinse under cold water and let drain well.
2. Cook the prawns in boiling, lightly salted water for about 2 minutes until pink, then drain, rinse under cold water and halve them.
3. Cut the cucumber and carrots into fine strips. Peel the mango, cut the flesh off the stone and also cut it into strips. Pull the mint and coriander leaves from the stems.
4. For the dip, stir the peanut butter smooth with soy sauce, lime juice, sugar, the finely chopped garlic and the water. Deseed the chili, finely chop it and stir it in.
5. Lay a large board or plate with a kitchen towel. Fill a bowl with lukewarm water and briefly soak a rice paper sheet until soft, then place it on the towel.
6. On the lower half of the sheet, place some glass noodles, vegetables, mango, herbs and two prawn halves. Fold in the sides and roll the sheet up tightly.
7. Fill the remaining sheets the same way. Cover the spring rolls with a damp towel so they do not dry out.
8. Cut the spring rolls diagonally in half and serve with the peanut dip. Keep chilled until serving, ideally within a few hours.