Vietnamese style salad wraps with prawns

- - Salads
Vietnamese style salad wraps with prawn

Vietnamese style salad wraps with prawn

4 PERSONS
35 MINUTES

INGREDIENTS

  • 150g cucumber
  • 150g radish
  • 1 spring onion
  • 1 little mango
  • 1 little red bean stew
  • 200g little cooked prawns
  • 4-5 sprigs of mint
  • 12 dried rice paper sheets

DRESSING INGREDIENTS

  • 1 tablespoon sweet and zesty stew sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • Soya sauce

These great new home made plate of mixed greens wraps are best made just before serving. The mix of cucumber, radish, mango, shrimp, bean stew, and mint, is reviving. Appreciate.

Preparation

  • Strip the cucumber, half the long way, evacuate seeds.
  • Cut or daintily cut cucumber and radish.
  • Cut spring onion into slender rings.
  • Strip the mango, cut the tissue from the stone and cut into meager strips.
  • Expel the seeds at that point finely slash the bean stew pepper.
  • Cut the prawns down the middle.
  • Cull mint leaves from the stems.
  • In a bowl, consolidate the cucumber, radish, spring onions, mango, bean stew, mint and prawns with the bean stew sauce, rice vinegar and sesame oil.
  • Spot each sheet of rice paper for s brief time in a bowl of luke warm wanter, at that point channel.
  • Spot 2 piled tablespoons of the filling to each sheet of rice paper.
  • Overlay and roll each wrap firmly.
  • The filling will make around 12 rolls.
  • Present with soy sauce to plunge.

Vietnamese style salad wraps with prawns

Vietnamese style salad wraps with prawns

Vietnamese style salad wraps with prawns

Vietnamese style salad wraps with prawns
Vietnamese style salad wraps with prawns

Vietnamese style salad wraps with prawns
Vietnamese style salad wraps with prawns
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Vietnamese style salad wraps with prawns


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