Mango With BC Spot Prawns Spring Rolls Recipe
Like most people, most weekends I tend to enjoy having a light and simple brunch at home. It could be having some simple savory tarts, pizza, pasta, or just a couple of spring rolls with my kids. This past weekend, I made my version of Mango With BC Spot Prawns Spring Rolls for brunch. Both the mango and Spot prawns are in season now, so they are very fresh and well priced. I served the spring rolls with some Vietnamese chili lime sauce. Simply divine!
Mango With BC Spot Prawns Spring Rolls
Ingredients
- 40 Large BC Spot Prawns, cooked and deveined
- 2 Large Ripe Mango, peeled, pitted and julienned
- 1 Packet (100 G) Pea Shoots
- 1 Small Bunch Basil Leaves, picked
- 1 Small Bunch Fresh Mint Leaves, picked
- 1 Head Boston Lettuce, separate leaves
- 20 Sheets Rice Paper, about 6 inches in diameter
- Vietnamese Chili Lime Sauce
- 5 Thai Bird’s Eye Chilies, chopped
- 2 Cloves Garlic, finely chopped
- 4 Tbsp White Sugar
- 2 Lime, juiced
- 3 Tbsp Fish Sauce
- ½ Cup of Warm Water
Method
Chili Lime Sauce: In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.
To make the spring rolls, soften a rice paper by dipping into a pan of water for a few seconds. Lay flat and pat dry with a damp cloth. The rice paper will soften in about 15 seconds. Place 2 prawns in the middle of the prepared rice paper, follow by mango, pea shoots, mint leaves, basil and top with lettuce leaves. Bring one end of the sheet and roll up over the filling and press gently to compact. Serve immediately with the chili lime sauce.