Jenny Morris’ prawn and nectarine filled Vietnamese spring rolls
8 servings
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Ingredients (22)
The filling:
8 | rice paper |
2 | nectarines — diced |
1 tsp | lime — zest only |
3 tsp | fresh mint — chopped |
1 | fresh coriander — chopped |
5 | fresh basil — chopped |
1 | fresh chillies — finely chopped |
1 | spring onions — chopped |
1/2 | cucumber — English variety, deseeded, julienned |
lettuce — shredded | |
cabbage — shredded | |
16 | prawns — steamed, halved lengthways |
Dipping sauce:
1 tsp | fresh ginger — grated |
1 | garlic — cloves, finely chopped |
1/2 cup | vinegar — rice |
1/4 cup | water — boiled |
1/2 cup | castor sugar |
1 | fish sauce |
2 | fresh chillies — chopped |
1 | fresh coriander — chopped |
1 tsp | sesame oil |
1 | cucumber — finely diced |
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