Spring rolls with wild prawns | Marine Stewardship Council
While in Europe we use salted anchovies as a flavour enhancer, in Asia they use fish sauce. Some fish sauces can take up to two years to ferment – as they do so, amino acids develop to produce that...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.msc.org.
Ingredients
- 4 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- juice of 1 lime
- 2 garlic cloves, finely chopped
- 1 red chilli (chile), deseeded and finely chopped
- 12 asparagus spears (stalks)
- 1 cucumber
- 1 carrot
- 150g / 5oz MSC certified cooked prawns (shrimp), peeled
- 4 spring onions (scallions), trimmed and cut lengthwise into thin strips
- 50g / 2oz baby spinach leaves
- 50g / 2oz bean sprouts
- handful of mint leaves, chopped
- handful of coriander (cilantro) leaves, chopped
- handful of Thai basil leaves, chopped
- 150g / 5oz glass noodles
- 12 rice paper wrappers
- 1 lime, cut into wedges
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