Rainbow Spring Rolls
Lee Kum Kee

Rainbow Spring Rolls

makes 8 rolls
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100g cooked peeled prawns halved lengthways
1 mango, cut into 1 cm (1/2 inch) long pieces
2 carrots peeled and julienned
2 shallots, thinly sliced
8 baby cos leaves
2 baby cucumbers, sliced into ribbons using a potato peeler
handful of mint, coriander and basil leaves
100g thin rice vermicelli, soaked and drained
12 circular rice paper wrappers (15 cm diameter)
serve with Lee Kum Kee Table Top Seasoned Rice Vinegar mixed with a squeeze of lime juice


1 In a small bowl, mix the dipping sauce ingredients together.
2 Place the prawns, mango, papaya, carrot, shallot, cucumber, mint, coriander and basil and vermicelli in separate piles on a tray. That way when you start rolling, you have everything ready to go.
3 Pour tepid warm water into a bowl. Drop one rice paper wrapper at a time into the water for about 30 seconds. When soft but still a little stiff, place the wrapper on the kitchen counter. Don’t pat dry on top as this will keep it from becoming too sticky.
4 Place a line of two prawns, mango, carrot, shallot, baby cos leaf, noodles, basil, mint and coriander at the lower bottom of the wrapper. Roll over once, then fold the sides in and roll up tightly.
5 To make the cucumber rolls, place three slices vertically across the middle. Place your filling in the same as above and then roll up.
6 Place the rolls seam side down on a tray lined with baking paper as you do them. Throw away any wrappers that rip and start again with a fresh one. It may take a few to get the knack, so don’t get discouraged. If the wrapper is too soft, it will fall apart, and if it’s too hard, it will not stick together. Practice a few so you can get a feel for the right consistency.
7 To store up to 12 hours before serving, cover the finished rolls with baking paper and then wrap the entire tray in plastic wrap. Keep refrigerated until using. To serve, slice in half and serve with the Lee Kum Kee Table Top Seasoned Rice Vinegar
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