I found this recipe in Diana Henry’s healthy cookbook “A Change of Appetite” and have to share it with you. This is a beautifully tasty and well-balanced high protein canape or light summer dinner dish combined with a fresh green salad. I love the zingy, fresh taste of the Nuoc Cham sauce. Even though it contains a little sugar, the garlic, chili and lime make it a powerhouse of micronutrients for your body.
Method
Make the sauce by blitzing all ingredients together in a food processor. Set aside.
- To make the rolls, first place the rice paper wrappers in a dish of water, allow them to soften for a few seconds.
- Then take them out and set aside on a rack to dry off a little.
- Prepare the vegetables, shredding the lettuce, julienne the carrots, peel and cut the mango in small slices.
- Now equally divide the vegetables, a prawn each, a slice of mango and a herb leaf each into the centre of each rice wrapper.
- When it’s time to make the parcel use slightly damp hands to fold the rice wrapper over.
- Serve together with the Nuoc Cham dipping sauce. Enjoy!
