Peas and Shrimp and Asian Vegetable Rice Paper Rolls

Name: Peas and Shrimp and Asian Vegetable Rice Paper Rolls
Prep time: PT10 M
Cook time: PT20 M
Yield: 4
Ingredients: 150 g Garden Peas 375g Birds Eye Peas; 50g Vermicelli Rice Noodles; 1 Avocado, peeled and cut into chunks; Sea Salt Flakes & Freshly Ground Black Pepper; Handful beansprouts; 12 x 20cm Round Rice Paper Wrappers; 18 Cooked Tiger Prawns, cut in half lengthways; A handful of Coriander & Mint Leaves; 1 Small Carrot, peeled and cut into ribbons; For the Dipping Sauce:; 2 Garlic Cloves, crushed; 1 small Red Chilli, deseeded and finely chopped; 1 TBSP finely chopped Fresh Ginger; 1 TBSP Golden Caster Sugar; 1 TBSP Fish Sauce; Juice of 1 Lime; 1 TBSP Soy Sauce

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Preparation Time

10 '

Cooking Time

20 '

Nr of servings

Difficulty Level

If you’re feeling creative and fancy getting crafty in the kitchen, then get the family together and make these fun pea, shrimp and vegetable rice paper rolls. Perfect for a lunchtime treat, or ideal for a dinner party canapé, your friends and family will definitely be impressed when you serve up these packaged treats.

Serve with peanut butter and sweet chilli dipping sauce as an alternative for an extra burst of flavour (just make sure you check out any allergies!)

Preparation Time

10 '

Cooking Time

20 '

Nr of servings

Difficulty Level

Ingredients

150

Birds Eye Peas

50g Vermicelli Rice Noodles

1 Avocado, peeled and cut into chunks

Sea Salt Flakes & Freshly Ground Black Pepper

Handful

beansprouts

12 x 20cm Round Rice Paper Wrappers

18 Cooked Tiger Prawns, cut in half lengthways

A handful of Coriander & Mint Leaves

1 Small Carrot, peeled and cut into ribbons

For the Dipping Sauce:

2 Garlic Cloves, crushed

1 small Red Chilli, deseeded and finely chopped

1 TBSP finely chopped Fresh Ginger

1 TBSP Golden Caster Sugar

1 TBSP Fish Sauce

Juice of 1 Lime

1 TBSP Soy Sauce

Serve with peanut butter and sweet chilli dipping sauce as an alternative for an extra burst of flavour (just make sure you check out any allergies!)

Our method

To make the dipping sauce, put all the ingredients into a food blender and blitz.
Soak the rice noodles in a bowl of hot water for 15 minutes and drain well. Cook the peas according to pack cooking instructions. Crush the peas and mix with the avocado and season with some salt and pepper.
When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – this will take about 10-15 seconds – then drain on a tea towel.
Place a rice wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 3 prawn halves. Place some pea and avocado mix on top of the prawns, followed by some noodles, some herbs and finally some beansprouts and carrot ribbons. Be careful not to overfill the pancakes or they will be hard to roll.
Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal and serve with the dipping sauce.