Looking for a light meal to serve on a hot day? These summer rolls are it. Curtis completes the dish with two different and delicious dipping sauces.
- Serves6
- Cook time5 minutes
- Prep time35 minutes, + cooling time
Ingredients
- 150g rice vermicelli noodles
- 18 Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled, deveined
- 12 rice paper sheets
- 1 ripe mango, stoned, peeled, sliced
- 3 cups mixed herbs (such as basil, coriander and mint)
- 12 oak lettuce leaves
Nuoc cham dipping sauce
- 1/4 cup (60ml) fish sauce
- 2 tbs brown sugar
- 2 garlic cloves, finely chopped
- 1 red birdseye chilli, finely chopped (optional)
- 1 tbs chopped coriander
- 1/2 lime, juiced
Hoisin dipping sauce
- 1/2 cup (125ml) hoisin sauce
- 1/4 cup (70g) peanut butter
- 1 tbs caster sugar
- 1/2 lime, juiced
- 2 tbs roasted cashews, chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the noodles in a large saucepan of boiling water, stirring occasionally, for 2 mins or until tender. Using a slotted spoon, transfer noodles to a colander. Refresh under cold water and drain well.
Step 2
Return water in saucepan to the boil over high heat. Remove from heat. Add the prawns and set aside for 3 mins or until the prawns curl and change colour. Using a slotted spoon, transfer prawns to a chopping board to cool slightly. Cut the prawns in half lengthways and set aside to cool.
Step 3
Fill a large shallow bowl with warm water. Dip 1 rice paper sheet in water, then drain and place on a clean board (it will continue to soften on standing). Place a little mango along the bottom third of the rice paper sheet. Arrange 3 prawn halves just above the mango. Top with 1/4 cup mixed herbs, some noodles and 1 lettuce leaf. Fold the bottom of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose. Transfer to a serving plate. Repeat with the remaining rice paper sheets, mango, prawn halves, mixed herbs, noodles and lettuce to make 12 rolls.
Step 4
To make nuoc cham dipping sauce, in a small bowl, whisk the fish sauce, sugar, garlic, chilli, if using, coriander and 1/4 cup (60ml) water. Add the lime juice and stir to combine.
Step 5
To make the hoisin dipping sauce, in a small bowl, whisk the hoisin sauce, peanut butter, sugar, lime juice and 1 tbs water. Stir in the cashews.
Step 6
Serve summer rolls with nuoc cham and hoisin dipping sauces.
Recipe tip
Serve with lime wedges
COOK. STORE. SAVE.
Clever storage: These rice paper rolls are best eaten straight away. If you have any leftover nuoc cham dipping sauce, store it in an airtight container in the fridge for 2-3 days. Use it as an Asian-style salad dressing.
Curtis Stone's summer rolls with prawn and mango
- Serves6
- Cook time5 minutes
- Prep time35 minutes, + cooling time
Ingredients
- 150g rice vermicelli noodles
- 18 Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled, deveined
- 12 rice paper sheets
- 1 ripe mango, stoned, peeled, sliced
- 3 cups mixed herbs (such as basil, coriander and mint)
- 12 oak lettuce leaves
Nuoc cham dipping sauce
- 1/4 cup (60ml) fish sauce
- 2 tbs brown sugar
- 2 garlic cloves, finely chopped
- 1 red birdseye chilli, finely chopped (optional)
- 1 tbs chopped coriander
- 1/2 lime, juiced
Hoisin dipping sauce
- 1/2 cup (125ml) hoisin sauce
- 1/4 cup (70g) peanut butter
- 1 tbs caster sugar
- 1/2 lime, juiced
- 2 tbs roasted cashews, chopped
Description
Looking for a light meal to serve on a hot day? These summer rolls are it. Curtis completes the dish with two different and delicious dipping sauces.
Method
Step 1
Cook the noodles in a large saucepan of boiling water, stirring occasionally, for 2 mins or until tender. Using a slotted spoon, transfer noodles to a colander. Refresh under cold water and drain well.
Step 2
Return water in saucepan to the boil over high heat. Remove from heat. Add the prawns and set aside for 3 mins or until the prawns curl and change colour. Using a slotted spoon, transfer prawns to a chopping board to cool slightly. Cut the prawns in half lengthways and set aside to cool.
Step 3
Fill a large shallow bowl with warm water. Dip 1 rice paper sheet in water, then drain and place on a clean board (it will continue to soften on standing). Place a little mango along the bottom third of the rice paper sheet. Arrange 3 prawn halves just above the mango. Top with 1/4 cup mixed herbs, some noodles and 1 lettuce leaf. Fold the bottom of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose. Transfer to a serving plate. Repeat with the remaining rice paper sheets, mango, prawn halves, mixed herbs, noodles and lettuce to make 12 rolls.
Step 4
To make nuoc cham dipping sauce, in a small bowl, whisk the fish sauce, sugar, garlic, chilli, if using, coriander and 1/4 cup (60ml) water. Add the lime juice and stir to combine.
Step 5
To make the hoisin dipping sauce, in a small bowl, whisk the hoisin sauce, peanut butter, sugar, lime juice and 1 tbs water. Stir in the cashews.
Step 6
Serve summer rolls with nuoc cham and hoisin dipping sauces.