Ingredients

Dressing:
2 cups lime or lemon juice
1/2 cup sugar
1 tsp. chili flakes
4 T fish sauce*
1/2 cup grated carrot
2 serrano peppers, thinly sliced (optional)

Filling:
butter lettuce leaves (one or two heads)
30 cilantro sprigs
30 mint leaves, roughly chopped
3 cups bean sprouts
1 cup green onions, sliced thinly on the bias
1 cup chopped toasted peanuts
15 large cooked cocktail prawns (size 13/15) halved lengthwise
1 package rice papers*

*available at Asian markets

Directions

Makes about 30 rolls

Mix the dressing ingredients in a small bowl and set aside.

Prepare a clean, roomy work area with a cutting board and all the ingredients set out within easy reach. Do this shortly before you plan to serve the rolls, although they can be held for an hour or so, covered with a lightly moistened kitchen towel.

Place a 2 qt. size or larger bowl of warm water and all of the other ingredients near the cutting board. Working with two papers at a time, dip the papers into the water for a few seconds. Remove from water and allow to soften for about a minute, or until soft and pliable.

Lay the softened papers on the diagonal in front of you, and lay a lettuce leaf on the paper crosswise, corner to corner. Tear the leaves into pieces that are smaller than the papers and leave at least a one-inch border all around.

Spread a few bean sprouts, green onions, mint and cilantro leaves on each roll. Lay a prawn half on top and sprinkle a few peanuts.

Fold left and right corners in, and hold in place with your forefingers. Using your thumbs, lift up the corner nearest you and roll forward into a fairly tight roll. The moistened rice paper will adhere to itself and stay together. Cover with a damp cloth (not too wet) until needed. Practice makes perfect!

Serve with dipping sauce.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant.

• Previous article Butternut Squash Soup

More Good Stuff