Prawn rolls with peanut sauce

    (32)
    25 min

    These fresh spring rolls are a lot healthier than their fried cousins. Prawns are barbecued, then wrapped in rice paper with finely chopped vegetables and served with a peanut dipping sauce.


    31 people made this

    Ingredients
    Serves: 4 

    • 115g raw, medium-sized prawns, peeled and deveined
    • 2 tablespoons olive oil
    • salt and ground black pepper to taste
    • 4 tablespoons finely chopped Chinese leaf
    • 2 tablespoons grated carrot
    • 3 cloves garlic, finely chopped
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons teriyaki sauce
    • 2 tablespoons fresh lime juice
    • 4 (23cm) round sheets rice paper
    • 130g chunky peanut butter
    • 2 tablespoons teriyaki sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons hot sauce
    • 3 cloves garlic, finely chopped
    • salt and ground black pepper to taste
    • 1 tablespoon grated fresh ginger

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat an outdoor barbecue for medium-high heat.
    2. Place the prawns in a bowl and toss with olive oil and salt and black pepper.
    3. Barbecue the prawns on the preheated barbecue until opaque, 2 minutes per side. Remove from the barbecue and set aside.
    4. Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce and lime juice in a bowl, stir well.
    5. Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the centre of the paper, top with a quarter of the prawns. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
    6. Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle and serve with the peanut sauce on the side.

    Round rice paper

    Can be found in Chinese/Oriental speciality stores. They are also known as fresh roll wrappers.

    Alternative cooking methods

    The prawns can also be cooked under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (24)

    by
    182

    An excellent recipe. Easy and very tasty. I agree with the previous reviewer that the rolls are a tad salty (I would also cut down on the teriyaki). I thought the peanut sauce, however, was excellent as is. I fried the rolls and have a piece of advice on that front: use two rice papers to wrap each roll. With only one, they often burst in the oil!  -  26 Aug 2007  (Review from Allrecipes US | Canada)

    by
    159

    These were SO delicious and I'm anxious to make them again adding in a few other goodies (like avocado) to the mix. The only reason I didn't give it 5 stars is because the recipe as it stands is a bit off. As others have noted, the filling shrinks way down once you "toss" it and I ended up having to double it to fill 4 rice papers. I also followed the advice of many others before me and halved the Teriyaki across the board. Perfect advice. Do the hot sauce to your own taste too. If you like it hot, go with 2 T. If you want it mild, cut it back to 1 T. If you've never worked with rice paper sheets before, they are a cinch! Run under the faucet (both sides) and then place on a cutting board 1 or 2 at a time. Within a minute the paper softens up and gets pliable. Roll them as TIGHT as possible or they will fall apart when trying to eat later. The peanut sauce is AWESOME!! Mine came out way too thick so I doubled the sesame oil and also added 2-3 T. of water for the right texture. Again gauge the hot sauce to your own taste.  -  19 Oct 2011  (Review from Allrecipes US | Canada)

    by
    84

    This looked like a good recipe but something was missing. I added mung bean noodles and thin strips of cucumber which worked very well. I also added a second layer of rice paper because the single layer kept tearing. I brought the finished rolls to a party and they were a hit. All in all very delicious and I'll make them again soon.  -  26 Apr 2009  (Review from Allrecipes US | Canada)

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