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Roasted Prawn & Quinoa Rice Paper Rolls with Dipping Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Finished spring rolls

These are healthy spring rolls which are not fried and have no oil.

Prawns have been roasted in the oven, and quinoa boiled plus the recipe has raw vegetables in it.

I ate them on their own with the very yummy dipping sauce which you can make as hot, or not, as you want.

Rolled spring roll

Preparation Time: 35 minutes
Cooking Time: 15 minutes (quinoa)
Makes: 4-5 servings

450 g raw prawns, shelled and deveined
12 rice papers
1 cups cooked quinoa
A bit of lettuce
1 small cucumber
1 small carrot
Avocado (optional)

cup peanut butter
cup water
1 tbsp hoisin
1-2 tsp Sriracha or any hot sauce

Preheat the oven to about 170 - 180 and line a baking tray with baking paper.

Rinse the quinoa thoroughly, and boil for about 15 minutes, then fluff up with a fork, and leave to stand for another 5 - 10 minutes.

Cooked quinoa

Place the prawns onto the prepared baking tray, and roast till just pink, and cooked through -about 5-6 minutes.

Allow to cool and slice in half lengthways.

Roasted prawns cut lengthways

Meanwhile while the prawns are cooling make the dipping sauce by whisking together the peanut butter, water, hoisin and Sriracha in a bowl, and set aside.

Spicy sauce

Julienne the carrots and cucumber.

Julienned carrot and cucumber

Boil some water and put in a bowl - Working one at a time, wet the rice paper as per instruction and transfer to a work surface. Place a lettuce leaf on each wrapper and top with 2 tblsp quinoa, about 3 slices of cucumber and carrot, and 3 pieces of prawn halves.

Making the spring rolls

I had some left over avocado so I added this to some of the spring roll mixture also.

Adding avocado

Wrap the bottom edge tightly over the filling and then fold in the sides, being careful not to tear the rice paper and enclosing the filling totally. Repeat with remaining wrappers and filling.

Serve with the dipping sauce on the side.

I like this Recipe - 13
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