Options for fillings:
dark green lettuce leaves
Asian herbs e.g. mint leaves, Thai basil leaves
roast/BBQ chicken, cooked and shredded
finely julienned carrot
finely julienned capsicum
6 eggs, lightly whisked
2 tbsp vegetable oil
Spicy Devilled Prawns:
1 tbsp gochujang*
1 tbsp Coconut Sriracha (or your choice of Asian chilli sauce)
2 tsp soy sauce
1 tbsp vegetable oil
12 small prawns, peeled & deveined
Spicy Peanut Dipping Sauce:
3 tbsp creamy peanut butter
2 tablespoons hoisin sauce
2 tbsp Coconut Sriracha
2 tablespoons lime juice
2 tbsp water
1 garlic clove, grated
To make the egg omelette, heat one tablespoon of the oil in a non-stick frying pan over medium-high heat (a pan 22cm in diameter will give you 2 omelettes). Pour in enough half the egg mixture and swirl the egg around the pan until the egg is almost set. Allow to gently cook on the heat until the top of the omelette is completely set. Then transfer to a cutting board and trim the edges to form a rectangle. Then cut the rectangle into 3 pieces. Repeat with remaining egg.
For the spicy devilled prawns, in a large bowl combine the gochujang, Coconut Sriracha and soy sauce. Add the prawns and mix to coat. Heat the vegetable oil in a large non-stick frying pan. Add the prawns and cook for 2-3 minutes each side or until cooked through. Transfer to a plate and set aside to cool.
For the spicy peanut dipping sauce, combine the ingredients in a small bowl.
To assemble the cold rolls, dip a sheet of rice paper into a large tray of warm water. Place the wrapper on a clean tea towel. Add your choice of fillings (see the video for ideas), then fold in the sides of the wrapper. Then fold the bottom of the wrapper over the filling and roll up the entire parcel into a tight, neat cylinder shape. Serve cold rolls with the spicy peanut dipping sauce.
- Gochujang is a Korean fermented chilli paste available in the Asian aisle of some supermarkets or from an Asian grocery store.