RAINBOW PRAWN SUMMER ROLLS

Summer is on its way, and I'm sensing it! As the days get warmer, I'll be craving effortless, speedy, yet delicious recipes that don't involve cooking. Summer rolls fit the bill perfectly. They're quick to assemble and boast incredible flavours. These rolls are refreshingly crisp and wonderfully nutritious. For my rainbow summer rolls, I opted for prawns, but for a vegan twist, you can easily substitute tofu and omit the fish sauce. They're ready in under 30 minutes, gluten-free, and visually stunning. Just look at those beautiful gradients!

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RAINBOW PRAWN SUMMER ROLLS

MAKES: 4 //PREP TIME/25-30 MINS// DIFFICULTY //EASY / PESCI

INGREDIENTS

• 8 rice paper disks

• 150g large tiger prawns, cut in half lengthways

• Handful fresh mint leaves

• Handful coriander leaves

• 2 raw beetroots, peeled & julienned

• 1 red pepper, julienned

• 1 yellow pepper, julienned

• 1 carrot, peeled & julienned

• ¼ mango, peeled & julienned

• ⅓ cucumber, cut into batons

• 4 spring onions, green tops cut off, save the white part for another recipe

• 1 avocado, skin and stone removed, thinly sliced

• 4 tbsp tahini

• 1 tbsp honey

• 1 tbsp sriracha

• 100ml coconut milk

• 1 ½ tsp fish sauce

• Juice of ½ a lemon

METHOD

1. Quickly dip 2 rice papers in room temp water and lay them upon each other. 

2. Scatter the mint and coriander down the centre before laying down the sliced avocado in the middle of the rice paper. 

3. Under the avocado, in this order, create layers of prawn, beetroot, red pepper, carrot, yellow pepper, mango, cucumber and spring onion. This will give you the rainbow gradient.

4. Fold over the outer edges of the rice paper over the filling. Lift the edge of the rice paper wrapper nearest to you and carefully start to roll, holding the filling with the tip of your fingers as you go along. Keep rolling until you have formed the rainbow prawn summer roll. Repeat this until you have created 4 summer rolls. Should you accidentally tear a summer roll, simply moisten another wrapper and use it to encase the roll, ensuring it's sealed properly.

5. To make the dipping sauce, mix the tahini, honey, sriracha, fish sauce, lemon juice and coconut milk together until well incorporated.

6. Serve the the rainbow prawn summer rolls with the spicy coconut dipping sauce and enjoy.