Rice paper wrappers
warm water in a shallow dish/tray
Egg omelette:
2 tbsp vegetable oil
6 eggs, lightly whisked
Spicy devilled prawns:
1 tbsp gochujang*
1 tbsp Marion’s Kitchen Coconut Sriracha (or your choice of hot sauce)
2 tsp soy sauce
1 tbsp vegetable oil
12 small prawns, peeled & deveined
Spicy peanut dipping sauce:
3 tbsp smooth peanut butter
2 tablespoons hoisin sauce
2 tbsp Marion’s Kitchen Coconut Sriracha
2 tablespoons lime juice
2 tbsp water
1 garlic clove, grated
Suggested fillings:
edible flowers
rice vermicelli noodles, cooked, cooled
dark green lettuce leaves
Asian herbs e.g. mint leaves, Thai basil leaves
roast/BBQ chicken, cooked, shredded
finely julienned carrot
finely julienned capsicum
cucumber, cut into thin strips
garlic chives
Great recipe
I love the flavours you use in you rice paper rolls Marion 🙂
We make a simple version of these at work, but lightly spray the bench with oil before placing the wet rice sheets down, filling and rolling.
No sticking and you can make as many as you like at the same time!