Asparagus and Prawn Rice Paper Rolls Recipe

Name: Asparagus and Prawn Rice Paper Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 thin asparagus spears woody ends removed; 8 round rice paper sheets; 8 prawns cooked shelled halved lengthways; 1 cup iceberg lettuce shredded; 1 handful Thai basil leaves only; 1 avocado sliced; 1 Lebanese cucumber cut into matchsticks; 2 tbs lime juice; 1 tbs fish sauce; 1 tsp sugar; 1 bird's eye chilli finely chopped

Ingredients

8 thin asparagus spears woody ends removed
8 round rice paper sheets
8 prawns cooked shelled halved lengthways
1 cup iceberg lettuce shredded
1 handful Thai basil leaves only
1 avocado sliced
1 Lebanese cucumber cut into matchsticks
2 tbs lime juice
1 tbs fish sauce
1 tsp sugar
1 bird's eye chilli finely chopped

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4

Instructions

Dipping sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
Blanch asparagus until tender crisp, but still bright green. Cut spears in half across bunch.
Rolls: Half fill a large bowl with lukewarm water. Dip one whole sheet of rice paper in water and lay flat on a plate.
Place 2 prawn halves in a line 3cm from top of wrapper. Top with a little shredded lettuce, 2 Thai basil leaves, 1 slice avocado, cucumber strips, and 2 pieces of asparagus.
Fold sides of rice paper over filling, and then roll firmly from bottom to top, or how you prefer.
Place each roll on a serving plate and cover with a slightly dampened cloth, while preparing remaining rolls.
Serve immediately with the dipping sauce