Made to Match - Al's Seafood Rice Paper Rolls

Al's Seafood Rice Paper Rolls
Mac's Hop Rocker

Al Brown recipe

Made to Match

These are light, delicious, healthy, and they look like you have gone to a lot of trouble. They’re fun for the whole family to make too, so you can set up the ingredients and leave them to knock them out …


Al's Seafood Rice Paper Rolls

Ingredients

Serves 5

Dipping Sauce

  • 4 Tbl  Palm Sugar (grated)
  • 1 Tbl  Lemongrass (finely chopped)
  • 1 tsp  Fresh Ginger (peeled and finely chopped)
  • 1 tsp  Garlic (peeled and finely chopped)
  • 1/2  Red Chilli (seeds removed, finely chopped)
  • 2 Tbl  Fish Sauce
  • 1/3 Cup Lime Juice

Rice Paper Rolls

  • 1  Cooked Crayfish (substitute with practically any protein; try raw salmon, or cooked chicken)
  • Rice Paper Rounds (16cm diameter)
  • Warm Water
  • 1/2 Cup Salted Peanuts (roughly chopped)
  • 2 Cups Bean Sprouts
  • 1  Red Capsicum (sliced into thin strips)
  • 1/2  Cucumber (seeds removed, cut into thin strips)
  • 1/2  Iceberg Lettuce (thinly sliced)
  • 1 Cup Mint Leaves
  • 1 Cup Coriander Leaves
  • 1 Cup Basil Leaves

Preparation

Remove the tails from the crayfish. Cut the tail in half, and then extract the meat from the shell. Slice crayfish tail into thin strips, and set aside. Break the body andthe legs off the crayfish and remove all the meat.

Cooking method

Method

Step 1. Dipping Sauce
Place all the ingredients in a bowl and stir together to combine. Set aside on the bench top, and stir every 30 minutes until the palm sugar has dissolved. Refrigerate until required. 

Step 2. Rice Paper Rolls
Remove the tails from the crayfish. Cut the tail in half, and then extract the meat from the shell. Slice crayfish tail into thin strips, and set aside. Break the body and the legs off the crayfish and remove all the meat.

Fill a large bowl with warm water, and lay out your rice paper roll ingredients together, ready for assembly. Soak 1 rice paper round at a time, for 30 seconds to 1 minute until soft. Remove from water and lay out flat on a clean tea towel. Drop another sheet in the water to soak while you fill rehydrated rice paper.

Place a little crayfish down on the soft rice paper, then some chopped peanuts, followed by bean sprouts, red capsicum, cucumber, iceberg and some torn herbs. Roll one edge over the filling lengthways, then fold over the side flaps. Then roll up, and making sure the roll is sealed. Place on a platter and repeat the process until you have a stack of rolls, and have run out of the prepared ingredients..

 

Serving suggestions

Serve rice paper rolls with the punchy dipping sauce on the side.