- 6 to 9 large cooked prawns, peeled and tails removed
- 2 cloves garlic, minced
- 1 teaspoon lime juice
- 2 tablespoons Thai sweet chili sauce, plus extra for dipping
- Pinch of red pepper flakes (optional)
- 1 teaspoon salt
- 6 rice paper wrappers
- 1 to 2 cups cooked thin rice noodles
- 1/2 English cucumber, cut into thin strips about 3 inches long
- 1 carrot, cut into thin strips about 3 inches long
- 1 red bell pepper, cut into thin strips about 3 inches long
- 18 cilantro sprigs
- 1 cup loosely packed summer greens such as arugula, spinach, watercress, mustard greens, etc.
- 1 ripe avocado - peeled, pitted and cut into slices
Cut each cooked prawn in half lengthwise and toss together with garlic, lime juice, 2 tablespoons sweet chili sauce, red pepper flakes and salt. Keep chilled until ready to use.
Have all of your ingredients prepped and at hand before starting to prepare the rolls. Fill a teapot or saucepan with water and bring to a simmer. You will dip your rice wrappers in hot — but not simmering — water; the water in your dipping vessel will cool rapidly, so it’s a good idea to have a back-up to replace it.
Fill a deep pie plate 3/4 full of hot water. Hold a rice wrapper with your hands in the 10 o’clock and 2 o’clock position and dip it into the water, spinning the wrapper with your hands, to completely submerge it. The wrapper will immediately begin to soften. Your goal is to have the wrapper malleable but not so soft it dissolves. When the wrapper has softened to the degree that it is flexible, remove it to a clean work surface and lay it out flat. If it is still a little chewy, you can pat or brush some hot water onto its surface and wait a few seconds for it to absorb and soften.
Starting in the lower 1/3 of the wrapper, place 2 or 3 prawn halves, curved-side down, on the wrapper. Leave yourself at least 1 inch of space at either end to fold it over. Layer on a bundle of noodles (about 3 tablespoons or so), then 2 to 3 strips each of cucumbers, carrots and red bell peppers. Top with 3 cilantro sprigs, a few leaves of summer greens and a couple slices of avocado.
Lift the flap of the rice wrapper closest to you and fold it over the filling, tucking it in tightly with your fingers. Continue rolling forward about half way up the wrapper. Next, tuck the ends of the wrapper in (like a burrito) and continue rolling, pulling gently backwards to keep the roll tight.
Repeat with the remaining wrappers and ingredients. Keep your work surface wiped down with hot water between each roll you make. Place the rolls on a platter, separated, to keep them from sticking together.
Cut each roll in half and serve with Thai sweet chili sauce or your favorite dipping sauce.