Preparation time is 25minutes
Cook time is 1minutes
Total time is 26minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 8 sheets rice paper sheets
- 16 long chives
- 4 iceberg lettuce leaves, finely shredded
- 4 spring onions, finely shredded into matchsticks
- 16 mint leaves, shredded
- 16 cooked peeled crayfish tails
- 3tablespoons hoisin sauce, to serve
Method
Step 1 of 4
Fill a shallow bowl with hot water and soak the rice paper sheets for about 5 minutes until softened. Remove the sheets from the water and place on a clean, dry tea towel. Cut in half.
Step 2 of 4
Blanch the chives in a saucepan of boiling water for 10 seconds, then drain and cool under cold running water.
Step 3 of 4
Lay 1 half-sheet of rice paper on a clean work surface and fill with a little lettuce, spring onions, mint and a crayfish tail. Roll up the rice paper sheet to enclose the ingredients, folding in the ends as you go. Tie a chive around the centre of the roll to seal it closed, then place on a tray and cover with a clean, damp tea towel while making the remaining rolls.
Step 4 of 4
Serve the crayfish rolls with the hoisin sauce for dipping.
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