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