Persimmon and Prawn Rice Paper Rolls 

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Start your next dinner party with these light and tasty Asian-inspired rolls

Ingredients:

60 g rice vermicelli

8 16 cm round rice paper wrappers

8 medium buttercrunch lettuce leaves, washed

8 large cooked king prawns, peeled, deveined and sliced in half lengthways

24 fresh mint leaves

1 small, firm persimmon, julienned

1 small Lebanese cucumber, julienned

24 fresh coriander leaves

1 Tbsp Japanese rice vinegar (for dipping sauce)

4 Tbsp hoisin sauce (for dipping sauce)

1 Tbsp boiled or dry-roasted, unsalted peanuts, roughly chopped (for dipping sauce)

Directions:

Prepare rice vermicelli as per packet instructions, drain well.

To make the dipping sauce: Combine all ingredients in a small serving dish.

To make the rolls: Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.

Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.

Fold bottom of wrapper up over the filling, fold one side in, roll up tightly.

Repeat process to make the remaining rolls. Keep rolls under a damp cloth while preparing remaining ingredients.

Serve rolls with the dipping sauce.

Author:

Persimmons Australia Inc
Persimmons website

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