Ginger Prawn and Cucumber Rice Paper Rolls

• 1 tablespoon peanut oil
• 2 tablespoons finely chopped ginger
• 1/4 cup KRAFT FREE* Thai Lime & Coriander Dressing
• 24 raw prawn cutlets, tail removed Safeway 1 lb For $8.99 thru 02/09
• 12 rice paper sheets
• 1/2 lettuce, shredded
• 1 carrot, julienne Target 2 lb For $3.00 thru 02/06
• 1 Lebanese cucumber, julienne
• 50g rice vermicelli, soaked in hot water until soft, chopped
• 12 large mint leaves
• Dipping Sauce
• 1/2 cup KRAFT FREE* Thai Lime & Coriander Dressing, extra
• 2 cloves garlic, crushed
• 2 red chillies, finely chopped
• 2 tablespoons fish sauce
• 2 teaspoons caster sugar, dissolved in 2 tablespoons hot water

1. Heat oil in a frying pan.
2. Add ginger and dressing and cook over a medium-high heat until reduced by half.
3. Add prawns and cook.
4. Remove from heat to cool.
5. Soak half the rice paper sheets in a shallow bowl of hot water until just softened.
6. Lay sheets out on a tea towel and pat dry.
7. Place a mint leaf horizontally 1/3 of the way down each sheet.
8. In the centre of each sheet top with some lettuce, carrot, cucumber, vermicelli and 2 prawns.
9. Fold the bottom of each sheet up over the filling, then the sides inward.
10. Roll up from the bottom to enclose the filling.
11. Continue with the remaining sheets and fillings.
12. Combine dipping sauce ingredient in a bowl.
13. Serve with rice paper rolls.

peanut oil, ginger, coriander dressing, prawn cutlets, rice, carrot, lebanese cucumber, rice vermicelli, mint, dipping sauce, coriander dressing, garlic, red chillies, fish sauce, caster sugar

Taken from www.kraftrecipes.com/recipes/ginger-prawn-cucumber-rice-paper-rolls-104252.aspx (may not work)