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Prawn, cabbage and avocado summer rolls

 ¼ small cabbage, cored and thinly sliced
 1 medium carrot, grated
 juice of 1/2 lime
 ½ tsp sesame oil
 6 rice papers (22cm)
 12 fresh mint leaves
 12 cooked, peeled king prawns
 ½ ripe avocado, cut into 6 slices
 sea salt and freshly ground black pepper
For the tahini dipping sauce
 3 tahini paste
 1 tbsp sesame oil
 3 tbsp water
 1 small garlic clove, grated
 2 cm piece of fresh ginger, peeled and grated
 juice of one lime
 2 tbsp rice wine vinegar
 1 tsp agave syrup (or maple syrup)
 1 tsp soy sauce or (tamari - gluten free)
 pinch of chilli flakes
1

Put the cabbage and carrot into a bowl, mix in the lime juice and sesame oil, then season.

2

Make the dipping sauce by mixing the tahini, sesame oil and water together in a bowl until the tahini has thinned out. Add the garlic, ginger, lime juice, rice vinegar, agave syrup and tamari or soy. Sprinkle with the chilli flakes.

3

Fill a shallow dish with water and soak the first rice paper for about 20 seconds until it start to soften up. Place it on a flat surface. Spoon some of the cabbage mixture along the centre of the rice paper, then add 2 mint leaves, 2 prawns and a slice of avocado. Fold the edge of the paper nearest to you over the filling, then roll it away from you so the filling is tightly wrapped (the rice paper should be quite sticky by now). Fold each end in. Repeat this process until all 6 are complete.

4

Serve with the tahini sauce for dipping.

Nutrition Facts

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Serving size

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