Shrimp and Avocado Summer Rolls
1.5 tablespoon coconut oil (or vegetable oil)
25 medium prawns (peeled and deveined)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ripe mangoes, peeled, deseeded and sliced lengthwise into thick strips
1 large cucumber, peeled, deseeded and sliced into matchsticks
2 ripe avocados, peeled, deseeded and sliced lengthwise into thick strips
sweet basil leaves and coriander leaves with stalks, handful
25 rice paper sheets (available at international supermarkets)
water, for soaking
Thai sweet chili sauce, to serve
1. Heat oil in a wok. Add prawns and stir-fry for 4-5 minutes until cooked. Sprinkle salt and pepper. Stir well and set aside to cool.
2. Once cool, peel the tails off (if any) and halve all the prawns along the vein. Next, peel and chop other ingredients and set aside.
3.. Dip one rice paper at a time in a tray full of water for a few seconds, shake off excess water, and place it on a tea towel. Work quickly while filling and folding the rolls, to avoid rice paper from sticking to the tea towel.
4.. Place a cucumber stick, a slice of avocado, a slice of mango, two halved prawns followed by a small stalk of coriander leaves and a couple of basil leaves, near the center of the soaked rice paper.
5. Fold the edge closer to you over the vegetables. Fold the sides in and finish by rolling the paper all the way up, nice and tight. Line up rolls on a tray lined with parchment paper, making sure they are not touching. Once the tray is full, cover well with plastic wrap and refrigerate if not serving immediately.
6. Enjoy summer rolls with Thai sweet chili sauce.