Crayfish Summer Roll Recipe - Great British Chefs

Name: Crayfish Summer Roll Recipe - Great British Chefs
Total time: 30 min
Ingredients: 40g of rice vermicelli; 50g of beansprouts; 8 rice paper discs, 16cm; 150g of crayfish tails, cooked and peeled (or you can use 24 peeled and deveined king prawns); 8 baby gem lettuce leaves, central stalks removed; 1 handful of mixed herbs, (coriander, mint, thai basil); 3 tbsp of fish sauce; 1 lime, juiced; 1 tbsp of rice wine vinegar; 1 tbsp of soft brown sugar, (light); 1 lemongrass stalk, trimmed, bruised and finely chopped

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This crayfish summer roll recipe from Victoria Glass makes a fresh, healthy supper that can be whipped up in no time.

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Ingredients

40g of rice vermicelli
50g of beansprouts
8 rice paper discs, 16cm
150g of crayfish tails, cooked and peeled (or you can use 24 peeled and deveined king prawns)
8 baby gem lettuce leaves, central stalks removed
1 handful of mixed herbs, (coriander, mint, thai basil)
3 tbsp of fish sauce
1 lime, juiced
1 tbsp of rice wine vinegar
1 tbsp of soft brown sugar, (light)
1 lemongrass stalk, trimmed, bruised and finely chopped