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Prawn Rice Rolls

Recipe by Matthew Hayden from Matthew Hayden's Home Ground

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These finger foods are always a party favourite, and can be made a few hours ahead. Cover with a damp tea towel to keep them moist and fresh until serving.

Ingredients

Dipping sauce:
2 large red chillies
2 tablespoons palm sugar
1 tablespoon fish sauce
1-2 tablespoons lime juice
Filling:
1 medium carrot, cut into matchsticks
2 stalks celery, cut into thin strips
100 g snow peas, finely sliced
2 spring onions, finely sliced
1 cup (75 g) bean sprouts
1 cup coriander leaves
15 x 22 cm round rice paper wrappers
15 large cooked prawns, peeled and halved lengthways

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Method

Dipping sauce:
Slice chillies down the centre. Remove seeds and chop finely. Add chillies, palm, fish sauce and lime juice and stir lightly.
Rice rolls
Combine all filling ingredients in a large bowl. Fill a shallow dish (large enough to hold a rice paper wrapper) with warm water. Dip wrapper into the water one at a time, leaving for 1 minute or until soft. Drain and place onto a clean tea towel.
Place a small handful of the filling across the base of the wrapper. Top with 2 prawn halves, then fold in the sides and roll up. Repeat with the remaining wrappers and filling.
Serve with dipping sauce.