Name: Litchi and prawn/chicken crystal spring rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Fruit
Ingredients: 100 g noodles vermicelli; 8 rice paper; 1 1/3 Tbs fresh basil Thai variety, chopped; 3 Tbs fresh mint chopped; 3 Tbs fresh coriander chopped; 2 lettuce chopped; 10 litchis; 8 prawns shelled, deveined, halved; or; 2 chicken breast fillets chopped, cooked; 4 tsp fish sauce; 1/4 cup water; 2 Tbs fresh lime juice; 1 cloves garlic cloves, minced; 2 Tbs white sugar; 1/2 tsp garlic chilli sauce; 3 Tbs hoisin sauce; 1 tsp peanuts finely chopped

Recipe Disclaimer

Tap for method

Ingredients (18)

100 g	noodles — vermicelli
8	rice paper
1 1/3 Tbs	fresh basil — Thai variety, chopped
3 Tbs	fresh mint — chopped
3 Tbs	fresh coriander — chopped
2	lettuce — chopped
10	litchis
8	prawns — shelled, deveined, halved
	or
2	chicken breast fillets — chopped, cooked

Sauce ingredients:

4 tsp	fish sauce
1/4 cup	water
2 Tbs	fresh lime juice
1 cloves	garlic — cloves, minced
2 Tbs	white sugar
1/2 tsp	garlic chilli sauce
3 Tbs	hoisin sauce
1 tsp	peanuts — finely chopped

Tap for ingredients

Method:

Boil vermicelli rice for 3 to 5 minutes, or until al dente, drain.

Fill a large bowl with warm water and dip one rice wrapper into the hot water for 1 second to soften.

Lay the wrapper flat.

In
a row across the centre of the wrapper, place 2 prawns halves, a
handful of vermicelli, basil, mint, cilantro, lettuce, and chopped
litchi’s, leaving about 5 cm’s uncovered on each side.

Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce.

Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Reprinted with permission of Giggling Gourmet.

To view Giggling Gourmet’s blog, click here.