Ingredients 450 g raw prawns, shelled and deveined
12 rice papers
1½ cups cooked quinoa
A bit of lettuce
1 small cucumber
1 small carrot
FOR SPICY SAUCE
¼ cup peanut butter
¼ 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.
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.
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.
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.