Summer Rolls with Wakame & Prawns

Recipe

Summer Rolls with Wakame & Prawns

  • Mains
  • Seafood
  • Starters
Prep 45 mins Serves Makes 6 rolls

These summer rolls are as fun to make as they are to eat. A hands on recipe that comes together with fresh vegetables, prawns, and our wakame, all wrapped in rice paper. A sprinkle of Arctic Furikake adds texture and a savoury lift, either tucked inside each roll or scattered on top just before serving. Pair them with a simple peanut dipping sauce for a light meal, starter, or sharing plate.

 

Instructions

  1. Cook the wakame in a saucepan of boiling water for 8 to 10 minutes, then plunge it into ice water to cool.
  2. Cook the rice vermicelli according to the packet instructions, drain and rinse in cold water. Set aside.
  3. Prepare all the vegetables, slicing the mango, red pepper, carrot, and cucumber into thin strips.
  4. Dip a sheet of rice paper into water for a few seconds until slightly softened.
  5. Lay a little of the rice noodles, vegetables, wakame, and prawns onto the rice paper, adding a sprinkle of Arctic Furikake inside if using.
  6. Fold the left and right sides of the rice paper in over the filling, then take the edge closest to you and roll it up and away from you, tucking tightly as you go until you reach the top. Repeat with the remaining sheets and filling.
  7. Whisk together the peanut butter, rice vinegar, soy sauce, and sesame oil to make the dipping sauce.
  8. Sprinkle the rolls with a little more Arctic Furikake on top if you like, and serve with the dipping sauce.

Products used in this recipe