Prawn and taramasalata rice paper rolls

Rice Paper rolls, deliciously fresh and vibrant

 

Ingredients

Lemon dressing

• 3 tsp lemon juice
• 1/2 tsp caster sugar
• 60 ml lemon infused olive oil

Rice Paper Rolls

• 50g vermicelli noodles
• 12 round rice paper sheets
• 1/2 cup mint leaves
• 12 cooked prawns, deveined and cut lengthways
• 1 preserved lemon qtr, white pith removed, rind thinly sliced
• 100g gluten free taramasalata (available at local deli or supermarket)
• 1/2 lebanese cucumber cut into 12 batons

Method

1. whisk oil, lemon juice and sugar together, season and set aside when ready
2. Cook vermicelli noodles, drain, rinse and set aside
3. Fill a large shallow bowl with hot water. Dip 1 rice paper roll at a time into the water for 30 seconds, remove from water when opaque, drier but still pliable
4. Spread some taramasalata along the centre of the rice paper roll
5. Top with vermicelli noodles, 2 prawn halves, a cucumber baton, preserved lemon rind and mint leaves
6. Fold from the bottom edge of the rice paper, over the filling, then roll the sides up to enclose. 
7. Cover with a damp cloth (tea towel) and repeat the process to make 12 rice paper rol

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