Red cabbage and prawn spring rolls with spicy dipping sauce – Food & Home Magazine

Ingredients

• <h3>PRAWNS<h3>
• 100g panko breadcrumbs
• 2 large eggs, lightly beaten
• 50g cake flour
• 1 tsp paprika
• salt and freshly ground black pepper, to taste
• 200g queen prawns, peeled and cleaned
• canola oil, to deep-fry
• <h3>DIPPING SAUCE</h3>
• juice of 1 lime
• 2cm piece ginger, peeled and grated
• 2 tbsp honey
• 1 red chilli, seeded and finely chopped
• 2 tbsp fish sauce
• juice of 1 orange
• <h3>SPRING ROLLS</h3>
• 100g rice noodles
• 10 rice-paper sheets
• 1 each red, green and yellow pepper, seeded and julienned
• ½ medium red cabbage, shredded
• 1 small cucumber, julienned
• 1 avocado, thinly sliced
• 1 handful each fresh mint and coriander leaves