Ingredients with Measurements:
- 1 lb. cooked prawns, peeled and deveined
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 8 large lettuce leaves
- 8 large rice paper wrappers
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. grated fresh ginger
- 1 garlic clove, minced
- 1/4 tsp. red pepper flakes
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large bowl
- Cutting board
- Knife
- Large plate or platter
- Large shallow dish or pie pan
- Whisk
- Serving bowl
Step-by-step instructions:
1. In a large bowl, combine the cooked prawns, mayonnaise, celery, red onion, lemon juice, Dijon mustard, salt, and black pepper. Mix well.
2. Lay a lettuce leaf on a cutting board and place a rice paper wrapper on top of it. Spoon about 1/4 cup of the prawn mixture onto the center of the wrapper.
3. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll up tightly to enclose the filling. Repeat with the remaining lettuce leaves, rice paper wrappers, and prawn mixture.
4. In a large shallow dish or pie pan, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes.
5. Dip the prawn rolls into the soy-ginger dipping sauce and place them on a large plate or platter.
6. Sprinkle the chopped cilantro over the prawn rolls and serve with the remaining dipping sauce in a serving bowl.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 19g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for the prawns.
- Green onions can be substituted for the red onion.
- Butter lettuce or spinach can be substituted for the lettuce leaves.
Variations:
- Add sliced avocado or cucumber to the prawn mixture.
- Use a different dipping sauce, such as sweet chili sauce or peanut sauce.
- Add shredded carrots or cabbage to the prawn mixture.
Tips and tricks:
- Make sure the rice paper wrappers are moistened before filling to prevent tearing.
- Don't overfill the rolls to prevent them from bursting.
- Use a sharp knife to cut the rolls in half for easier dipping.
Storage instructions:
- Store any leftover prawn rolls and dipping sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Prawn rolls are best served at room temperature and do not need to be reheated.
Presentation ideas:
- Arrange the prawn rolls on a bed of lettuce leaves for a colorful presentation.
- Serve the dipping sauce in a small bowl with a spoon for easy dipping.
Garnishes:
- Chopped cilantro or green onions can be sprinkled over the prawn rolls for added flavor and color.
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the rice paper wrappers are too sticky, rinse them under cold water before using.
- If the prawn mixture is too dry, add more mayonnaise or lemon juice.
Food safety advice:
- Make sure the prawns are fully cooked before using in the recipe.
- Store any leftover prawn rolls and dipping sauce in the refrigerator and consume within 2 days.
Food history:
- Prawn rolls are a popular appetizer in Southeast Asian cuisine, particularly in Vietnam.
Flavor profiles:
- The prawn rolls are creamy and savory, with a hint of tanginess from the lemon juice and Dijon mustard. The soy-ginger dipping sauce is salty and slightly sweet, with a spicy kick from the red pepper flakes.
Serving suggestions:
- Serve the prawn rolls as an appetizer or light lunch.
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