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Prawn Mango Avocado Summer Rolls with Spicy Peanut Sauce

Filled with everything fresh, these summer rolls are perfect on a patio soaking in the warm sun while sipping a crisp glass of white wine. As flavourful as these rolls are colourful, in these rolls every texture and flavour is present, from crunchy cucumber and cabbage to creamy avocado and sweet mango, succulent prawn, to soft vermicelli. Download Recipe PDF

Ingredients

Spicy Peanut Sauce

1/2 Cup creamy peanut butter
2 Tbsp lime juice
1 Tbsp rice vinegar
2 Tbsp honey
2 Tsp sesame oil
2 Tsp soy sauce
2 Tsp hot sauce

Summer Rolls

25-30 small prawns
2 Tbsp olive oil
1 mango
1 avocado
1 lime
1/2 English cucumber
1 bell pepper, your choice of colour
1/4 small red cabbage
1 small bunch of mint
1 small bunch of cilantro
1 cup cooked vermicelli noodles
2 Tsp sesame oil
8-10 rice paper wrappers

How To Make

1
In a small bowl whisk together all the peanut sauce ingredients to make a smooth creamy sauce. If needed, thin out with a few teaspoons of water to create desired consistency. Spoon into a serving bowl and allow to rest in the fridge for 30 minutes to allow the flavours to develop.
2
Cover a plate with paper towel. In a small sauce pan over medium heat, add the prawns with the olive oil. Lightly sauté the prawns until they are pink and curled tightly. Remove from pan and place on prepared plate in the fridge while you prepare the remaining ingredients.
3
Peel and slice the mango into thin strips. Slice the avocado in half, remove the pit, slice thinly then remove the skin. Slice the lime in half and squeeze juice over the mango and avocado.
4
Julienne the cucumber and bell pepper. Thinly slice the red cabbage.
5
Cook the vermicelli noodles according to the package directions, toss with sesame oil and set aside.
6
In a large frying pan, one large enough that the rice paper will lay flat in the bottom of the pan, add 1 inch of water. Bring the water to a simmer and turn off the heat. One at a time add a rice paper to the water, allow it to soak for about 15-20 seconds until the edges just start to curl and soften, carefully remove and shake off any excess water and lay the paper flat on the cutting board.
7
Lay 3 prawns in a row in the centre of the rice paper. Layer in a slice of mango, avocado and a few slices of each of the veggies, a few vermicelli noodles and a sprig of mint and cilantro leaves on top of the prawns.
8
Carefully roll up the rice paper by folding the edge nearest to you up over the filling, then folding in each of the sides and then rolling it up. Place seam side down on a serving plate. Repeat with the remaining rice paper wrappers.
9
Serve with peanut sauce for dipping on the side.