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.
60g dried rice vermicelli
8 x 16cm round rice paper wrappers
8 medium butter lettuce leaves, washed
8 large cooked king prawns, peeled, deveined and sliced in half lengthways
24 fresh mint leaves
1 small firm sweet persimmon, julienned
1 small Lebanese cucumber, julienned
24 fresh coriander leaves
1 tablespoon gluten-free Japanese rice vinegar
4 tablespoons gluten-free hoi sin sauce
1 tablespoon unsalted peanuts, roughly chopped
- 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.
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.