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Rice paper rolls with plum & ginger sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create delicious homemade prawn and herb rice paper rolls, perfect for entertaining.
Ingredients:
  • 50g cellophane (mung bean) noodles
  • 12 (about 300g) medium cooked prawns, peeled, deveined, roughly chopped
  • 50g (1/3 cup) chopped roasted peanuts
  • 40.00 ml plum & ginger sauce
  • Ground black pepper, to taste
  • 12 20cm-diameter round rice paper wrappers (see note 3)
  • 187.50 ml fresh coriander leaves
  • 500g blood plums
  • 125ml (1/2 cup) water
  • 60ml (1/4 cup) cider vinegar
  • 32.00 gm brown sugar
  • 2 tsp kecap manis (sweet Indonesian soy sauce)
  • 1.5cm piece fresh ginger, finely grated
Instructions:
  • For the plum & ginger sauce: Halve and pit the plums with a sharp knife, then slice them into quarters. Combine them in a large saucepan with water, cider vinegar, brown sugar, kecap manis, and ginger. Heat on medium, stirring until sugar dissolves, then bring to a boil. Lower the heat and simmer uncovered for 15 minutes. (If using the microwave, see tip).
  • Blend sauce mixture until smooth in a blender or food processor. Bring the mixture to a boil in a saucepan over medium heat. Pour the hot sauce into sterilized jars, seal, and invert for 2 minutes. Allow to cool, label, and store in the fridge for up to 1 month unopened.
  • Cook the noodles in boiling water for 1-2 minutes until tender, then drain and rinse under cold water. Combine the noodles, prawns, peanuts, and plum & ginger sauce in a bowl. Season with pepper. Divide into 12 portions. Soften a rice paper sheet in hot water for 30 seconds, then drain on paper towel. Sprinkle a few coriander leaves over the rice paper. Fill with 1 portion of prawn mixture, fold in the sides, and roll up tightly to enclose. Garnish with reserved coriander leaves.
  • Place the rice paper rolls on a plate, cover them with plastic wrap, and chill in the fridge. Repeat this step with the remaining rice paper sheets, coriander, and prawn filling. Serve the rice paper rolls with the plum and ginger sauce, garnishing them with the reserved coriander leaves.

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