Prince William Prawn Summer Rolls

Let's Cook

1. Step 1.

   Bring a pot of water to a boil. Add the prawns and blanch for 1 to 2 minutes, until pink and opaque. Immediately transfer them to a bowl of ice water to stop cooking. Drain, then refrigerate until cool. Once cool, peel off the shells and halve each prawn lengthwise.

2. Step 2.

   Bring another pot of water to a boil. Add the rice noodles and cook until tender but not mushy, about 6 minutes. Drain and rinse under cold running water. Refrigerate until ready to use.

3. Step 3.

   While the noodles cook, prepare the vegetables: separate the lettuce leaves, rinse and pat dry. Remove any tough veins from the center of the leaves. Peel the carrots and cut into 4-inch matchsticks. Cut the red bell pepper and green onions (white and 3 inches of green parts) into 4-inch matchsticks. Place each vegetable in individual bowls.

4. Step 4.

   Fill a large bowl with cold water. Dip one rice paper wrapper into the water for about 10 seconds, until pliable. Gently shake off excess water and lay the wrapper flat on a clean damp kitchen towel.

5. Step 5.

   Stack several lettuce leaves on the lower third of the rice paper. Top with 2 to 3 tablespoons of cooked noodles, 2 prawn halves, a few carrot matchsticks, bell pepper matchsticks, and green onion matchsticks. Add 2 mint leaves and 2 cilantro sprigs.

6. Step 6.

   Fold the bottom edge of the rice paper up over the filling. Fold in the sides, then roll up tightly into a cylinder, like a burrito, to seal. Place the roll seam side down on a platter. Repeat with remaining ingredients.

7. Step 7.

   Serve the rolls immediately with Peanut Dipping Sauce, or cover with a damp kitchen towel and refrigerate for up to 3 hours.