Vietnamese prawn spring rolls

Fáze 1 /10

*Prepare the ingredients.

• 3pl. *soy sauce
• 3čl *caster sugar
• 3čl *oyster sauce
• 3čl *sesame oil
• 3čl *chilli paste (optional)
• 6list *rice paper measuring approx. 20 cm in diameter
• 1.5 *chopped and sliced spring onion
• 24 *raw peeled prawns
• 3pl. *neutral oil

Fáze 2 /10

*Mix together the soy sauce, sugar, oyster sauce, sesame oil and chilli.

• 3pl. *soy sauce
• 3čl *caster sugar
• 3čl *oyster sauce
• 3čl *sesame oil
• 3čl *chilli paste (optional)

Fáze 3 /10

*Put the sauce in the fridge.

Fáze 4 /10

*Line the steam basket with baking paper.

Fáze 5 /10

*Soak a sheet of rice paper in a large bowl filled with warm water. Place it on a clean tea towel.

• 6list *rice paper measuring approx. 20 cm in diameter

Fáze 6 /10

*Add a little onion to the bottom of the rice paper, place 4 prawns in a row without overlapping them and roll it up, folding over the edges.

• 1.5 *chopped and sliced spring onion
• 24 *raw peeled prawns

Fáze 7 /10

*Baste with a little oil and place in the basket. Do the same for all the rolls.

• 3pl. *neutral oil

Fáze 8 /10

*Pour 250 ml of water into the bowl. Put the basket in place.

Fáze 9 /10

*Cook on steam low.

Fáze 10 /10

*Gently place the rolls on a plate and serve with the sauce.