A wooden platter of rice paper rolls filled with persimon, prawns and herbs with dipping sauce

Sweet persimmons are in abundance at the moment. These persimmon rice paper rolls are perfect for a light lunch, an elegant starter or just a healthy snack between meals.

Persimmon Rice Paper Rolls

Sweet persimmons are in abundance at the moment. These persimmon rice paper rolls are perfect for a light lunch, an elegant starter or just a healthy snack between meals.
Course Appetizer, Snack
Servings 8

Ingredients
 

  • 60 g rice vermicelli dried
  • 8 pieces rice paper wrappers 16cm round
  • 8 butter lettuce leaves medium, washed
  • 8 king prawns large cooked, peeled, deveined and sliced in half lengthways
  • 24 mint leaves fresh
  • 1 sweet persimmon small firm, julienned
  • 1 Lebanese cucumber small, julienned
  • 24 coriander leaves fresh

Dipping Sauce

  • 1 tablespoon Japanese rice vinegar gluten-free
  • 4 tablespoons hoi sin sauce gluten-free
  • 1 tablespoon peanuts unsalted, roughly chopped

Instructions
 

  • Prepare rice vermicelli as per packet instructions, drain well.
  • Combine all ingredients for the dipping sauce.
  • Place one rice sheet in warm water until just softened, remove and place on a clean, damp tea towel.
  • Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little persimmon, cucumber, rice vermicelli and three coriander leaves.
  • Fold bottom of wrapper up over the filling, fold one side in and then roll up tightly.
  • Repeat until all rice sheets are used and keep rolls under damp cloth while preparing each.
  • Serve with dipping sauce.
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Persimmon Rice Paper Rolls: Recipe and Image from Persimmons Australia.

This recipe first appeared in Australian Gluten-Free Life Issue Four. Pick up a copy today for more delicious persimmon recipes.

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