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Fresh Spring Rolls (Prawns & Ground Chicken) with Wasabi sauce
Fresh Spring Rolls (Prawns & Ground Chicken) with Wasabi sauce
Ingredients (2 servings)
| Rice paper |
6 sheets |
| Curly lettuce |
12 leaves |
| Red onion (thinly sliced) |
60 g |
Red bell pepper (sliced)
|
60 g |
| Cilantro (chopped) |
As needed |
| Prawns |
6 small prawns (or shrimps) |
| Ground chicken |
60 g |
|
[Wasabi mayonnaise]
Mayonnaise |
4 Tbsp |
|
S&B Wasabi Paste |
1 Tbsp |
|
Lime juice |
1 Tbsp |
|
Nuoc mam (fish sauce) |
1 tsp |
Directions
- Remove the veins from the prawns and boil them. Remove the shells and tails, and cut the prawns in half lengthwise.
- Boil the ground chicken with a small amount of hot water. After cooling, drain well.
- Thinly slice the red onion and red bell pepper. Pick the cilantro leaves off the stems.
- Wet the rice paper to soften it.
Put the curly lettuce, [3], prawns (or [2] ground chicken) on the rice paper, and roll.
- Combine all the ingredients for the wasabi mayonnaise, and serve with the spring rolls.
