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Makes 24 Starters and mains
To make the Thai dressing, place all of the ingredients in a food processor and whiz until smooth. Pour into sterilised bottles and seal. This dressing can be stored in the pantry but should be refrigerated after opening. It will keep indefinitely.
For the spring rolls, start by making the filling. Put the noodles in a saucepan, cover with cold water and bring to a simmer. Cook for 5 minutes, then drain into a colander. Run under cold water to stop them cooking any further, drain well, then leave in the colander to dry out. When the noodles are dry, combine the rest of the filling ingredients in a bowl.
To assemble the rolls, have a large bowl of hot water ready and make sure your bench is clean and dry. Soak the rice paper in the water, one at a time, for 30 seconds, or until just soft, and place on your bench; it’s best to work in small manageable amounts, say five rolls at a time.
Place a mint leaf and a nasturtium petal one-quarter of the way from the top of each rice sheet. Place a prawn below the garnish. Place a couple of tablespoons of the filling in the middle of each rice sheet. Bring the sides in, crossing over by about 1cm, then roll up firmly to enclose the filling. Repeat with the remaining ingredients. Serve with the Thai dressing as a dipping sauce and lime wedges.
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