1 kg large green prawns, peeled, deveined
2 cloves garlic, crushed
2 tbsp olive oil
2 medium Lebanese cucumbers
15 x 22 cm rice paper rounds
1 baby cos lettuce, trimmed, rinsed
1 bunch mint, leaves removed, rinsed, drained
150 g thinly sliced red cabbage
150 g baby beans, trimmed
3 spring onions, sliced diagonally
Nuoc cham sauce
2 bird's eye chillies, seeds removed, finely chopped
¼ cup lime juice
¼ cup hot water
¼ cup caster sugar
2 tbsp fish sauce
- To make nuoc cham sauce, put all ingredients in a jug and stir until sugar has dissolved. Set aside to cool.
- Combine prawns and garlic in a medium bowl. Heat oil in a large non-stick frying pan over a high heat. Add prawns, in 2 batches, and cook, turning, for 4-5 minutes or until cooked through. Remove from pan.
- Cut cucumbers in half, slice in half lengthways, then cut into thin sticks. Soak 1 rice paper sheet for about 20 seconds in a bowl of warm water until soft. Lift from water and spread out flat on a dinner plate.
- Put a lettuce leaf near top of sheet in centre. Top with small amounts of cucumber, mint, cabbage, beans, onion and 2 prawns. Fold bottom section of sheet over filling, then wrap up from the side to enclose, leaving 1 end open. Repeat with remaining ingredients. Serve, with nuoc cham sauce on the side.