Fresh Spring Rolls with Cambodian Dipping Sauce Spring rolls

From Delaney Mes

Watch this recipe being made on TVNZ Ondemand here.


Serves 4 as an entrée, or more people as a pass around nibble
Price per batch - approximately $15
Total preparation and cooking time: 40 minutes

Rolls
1 packet rice paper for spring rolls
200g prawns (approx 3-4 per roll)
Olive oil
1 chopped garlic clove
1 tsp brown sugar
1 tbsp oyster sauce
2 tbsp water
Bean sprouts
1 carrot, julienned
1 cucumber, cut into long, thin strips
Handful of basil leaves (Thai basil if possible)
Coriander leaves
Fresh mint and lettuce optional


Method

In a fry pan on medium-high heat, place one tbsp olive oil. Add garlic, sugar, prawns, and oyster sauce and water. Cook until the prawns brown. Set aside.

Dip each sheet of rice paper in warm water for about 20 seconds (or according to packet instructions).

Lay out some carrot, cucumber, some basil, coriander, and roll over. Tuck 4 prawns along the vegetables and close the edge. Continue to roll up.

Repeat until all the rolls are complete.


Dipping Sauce
1 finely chopped shallot
2 garlic cloves, crushed
1 finely chopped coriander root
1 tsp chilli paste
1 tsp chicken stock
1 tsp brown sugar
1/4-1/2 cup hot water
1 lime
2 tbsp crushed peanuts (optional)

In a little oil, on medium-high hear fry the shallot, garlic, coriander root and chilli. Add the chicken stock and sugar and a ? cup of water. Add a little more water if necessary, depending on the consistency you have (these sauces are traditionally not thick).

Remove from heat and allow to cool. When it has cooled slightly, add peanuts and lime juice.