Prawn and crab summer rolls with lime dipping sauce
Cool, fresh rice paper rolls packed with prawns, crab and crunchy veg. No cooking apart from the noodles.
- Time30 min
- LevelMedium
- Costabout £2.23 a head
Ingredients
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Method
- 1
Soak the vermicelli in boiling water for 4 minutes, drain and rinse under cold water.
4 min - 2
Mix the lime juice, tamari, chilli and vinegar with 2 tablespoons of water for the dipping sauce.
- 3
Dip a rice paper wrapper in warm water for 10 seconds until soft and lay it on a damp board.
- 4
Put some noodles, lettuce, carrot, cucumber, herbs, 3 or 4 prawns and a little crab on the lower third.
- 5
Fold in the sides and roll up tightly. Repeat with the rest and serve with the dipping sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.