Summer rolls with prawns

Name: Summer rolls with prawns
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 250 g Carrots; 250 g Cucumber; 1 small pot of coriander; 4 Spring onions; 50 g Mung bean sprouts; 30 g Sesame seed; 2 Garlic cloves; 400 g prawns ready to cook (à approx. 30 g); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 leaves rice paper (28 Ø ; available in the asian shop); 7-10 Tbsp Chili Sauce

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

250 g Carrots
250 g Cucumber
1 small pot of coriander
4 Spring onions
50 g Mung bean sprouts
30 g Sesame seed
2 Garlic cloves
400 g prawns ready to cook (à approx. 30 g)
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 leaves rice paper (28 Ø ; available in the asian shop)
7-10 Tbsp Chili Sauce

Directions

1
Peel the carrots and cut into long thin strips. Wash cucumber, cut in half lengthwise and cut into strips. Wash coriander, shake dry, except for something to garnish, and cut into strips.
2
Clean and wash spring onions and cut into thin rings. Wash sprouts and shake dry. Roast sesame seeds in a pan for approx. 3 minutes, stirring constantly.
3
Peel and slice the garlic. Wash the prawns. Put the oil in a hot pan and fry the prawns for about 3 minutes while turning. After about 2 minutes add garlic and season with salt and pepper.
4
Cut the finished prawns in half horizontally.
5
To soak the rice paper, place a clean, wet (!) tea towel on the work surface. Place one sheet of rice paper on each cloth one after the other, pour approx. 50 ml of water over it and wait approx. 2 minutes until the paper is soft.
6
Place 1/8 of each of the prepared ingredients on the lower third. Roll up from below. Wrap the two side edges inwards and roll up completely. Halve the rolls and arrange with the dip.
7
Garnish with coriander.