#PerfectFoodle Recipes - Mango Chilli Rice Paper rolls (with illustrated guide to rolling!)

Anyone who has followed my culinary capers for any significant amount of time will have clued in to my love for Rice Paper rolls. They are so easy to do, allow for advance preparation, last perfectly wrapped in clingfilm and travel very well. Also they can be eaten with the fingers. Coming up with an innovative stuffing was another challenge but in the end the textures of the prawn smothered in spicy sweet mango reduction spiked with chillies and punched up with green onions works perfectly.

Mango Chilli Rice Paper rolls 
Makes 10 rolls, time 40 mins

Ingredients
250g Prawns, cleaned and deveined
1 tsp mustard
Salt
½ cup mango pulp
2-4 Thai Red Chilli, sliced
¼ tsp Lemon juice and zest
1 tsp oil
1 tbsp spring onion
½ tsp chilli oil
1 Pkt Rice paper
Shredded lettuce

Method
Combine lime juice chillies salt and zest mustard and mix add cleaned prawns and toss well. Leave to marinate for 20 mins. Then add mango puree and stir well. Heat oil in a pan add prawn mixture and simmer till prawns are cooked and sauce has dried. To make rolls Dampen rice paper in hot water and lay flat on a smooth surface. Place a little shredded lettuce down one side, top with cooked prawns, drizzle with chilli oil and spring onion. Fold edge of rice paper over the filling, fold sides over and then roll up. Repeat with rest of the rice paper.