Thai Prawn Spring Rolls with Fresh Chilli Jam
Occasions, Recipes, Starters & Light Bites

Thai Prawn Spring Rolls with Fresh Chilli Jam

These tasty little rolls will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat. Great served with a green salad garnish as a starter or make mini versions as an appetizer for your next gathering.

Method

Chop the prawns and then fry in the oil in a saucepan until pink. Add the soy sauce, briefly heat and then set aside.
Mix the Fresh Chilli Jam and roasted peanuts, put in a bowl and set aside. Put salad ingredients into small bowls.
Soak a rice wrapper in a large bowl of water for 1 min until soft.
Spread the wrapper out onto a chopping board. Fill with a good handful of the salad mixture, then the peanut mixture then a spoonful of prawn mixture.
Fold in the sides of the wrapper then roll up into a pancake.
These will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat. Great served with a green salad garnish as a starter or make mini versions as an appetizer for your next gathering.

Ingredients

Makes: about 10 rolls

Prawn mixture:
100g fresh, raw, king prawns
1 tsp oil to fry – we like ground nut or toasted sesame oil
1 tbsp of light soy sauce

Peanut Sauce mixture
2 tbsp Tracklements Fresh Chilli Jam
2 tbsp crushed roasted peanuts

Salad ingredients
1 handful of basil, torn (we like Thai basil)
1 handful fresh coriander
fresh peppermint (2 stalks), cut into small pieces
1/2 iceberg lettuce, shredded
1 carrot, julienned

10 rice wrappers

Fresh Chilli Jam

£3.95
Add to basket

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