Vietnamese Prawn Summer Rolls, Romesco Mayonnaise, Harissa Soy Sauce

These tasty attractive Summer rolls are so refreshing, crunchy and packed with summer flavours, delicious with a chilled glass of Rose or glass of iced beer ,one is never enough.

INGREDIENTS TO GET READY

200g x Beansprouts

10x Rice Paper Wrappers

20g Mint Leaves (fine Julienne

10g x Coriander (finely chopped)

10g x Ginger (fine julienne)2 x Gloves Garlic (smashed finely chopped)

1 x Red Chilli (fine julienne)

30 x Peeled Cooked Tiger Prawn Tails

1 x Romaine Lettuce

1 x Large Carrot (fine julienne)

1 x Cucumber (fine julienne )

1 x Jar grated Beetroot

30 x Small Edible Violas or Rose Petals (optional)

PUT IT TOGETHER

1. In a mixing bowl place the Beansprouts, mint leaves, coriander, ginger, carrot, cucumber and grated beetroot. Mix well and season to taste.

2. When you are ready to make the rolls, dip a rice paper in a bowl of hot water, moving it around until the rice paper is soft, drain on a tea towel or kitchen paper, lay the sheet on a flat surface and at one edge of the sheet add around 100g of the filling, lay a split romaine leaf on the filling add three Prawns and three violas, don’t overfill the rolls or they will be difficult to roll.

3. Lift the edge of the rice wrapper nearest to you over the filling, holding the filling in position with your fingers start to roll tightly.

4. When you have rolled the sheet halfway fold the ends over the filling so it is completely enclosed.

5. Continue rolling tightly until the whole rice wrapper is rolled up. Cut in half on a diagonal to serve.