PRAWN AVOCADO AND PEANUT RICEPAPER ROLLS – 07 DAYS OF COELIAC RECIPES
By Chloe Horne, Accredited Practising Dietitian at Optimum Health Solutions
150g Chinese cabbage, shredded
2 large carrots, peeled, grated
¼ cup chopped roasted unsalted peanuts
¼ cup chopped coriander leaves
2 tablespoons sweet chilli sauce
12 x 22cm–diameter rice paper rounds
24 mint leaves
150g snow peas, trimmed, thinly sliced lengthwise
1 medium ripe avocado, halved, thinly sliced
24 cooked peeled prawns (approx. 500g)
1 tablespoon GF soy sauce OR Tamari
1 tablespoon lime juice
1. Place cabbage, carrot, peanuts and the coriander in a large bowl. Add 1 tablespoon of sweet chilli sauce and toss to combine.
2. Fill a large bowl with warm water. Dip 1 rice paper round into water for 10–20 seconds, or until just soft. Place on a clean kitchen cloth to absorb excess water. Place 2 mint leaves in centre of the sheet. Top with some cabbage mixture, snow peas, avocado and 2 prawns. Fold up the sides and roll up to firmly enclose the filling. Repeat to make 12 rice paper rolls.
3. Combine the soy sauce, lime juice and remaining sweet chilli sauce. Serve rolls with the soy dipping sauce.