Vietnamese Fresh Spring Rolls with Medium Grain Rice & Prawns

Ingredients

Trukai Medium grain rice

• 150g Trukai medium grain  rice (washed and drained) 
• 475g Water 
• 2g Salt (pinch) 

Dipping Sauce

• 100g Peanut butter
• 10g Soy sauce
• 2 Lime juice and zest
• 150g Water
• 5g Rice wine vinegar
• 2g Honey

Spring Roll

• 10pcs Prawn (cooked)
• Carrot (sliced thinly)
• Coriander (leaves)
• Leaf lettuce (washed)
• Mint (leaves)
• 300g Cabbage (sliced thinly)
• 1 Onion (sliced)
• 1 bunch Thai basil (leaves)  
• Rice paper wrap 10pcs
• 500g Medium grain rice (cooked rice) refer below

Method:

Trukai Medium Rice:

1. Wash the rice and drain
2. Place rice in a small pot. Add water and salt. Cover with a lid and bring to boil. Once the rice comes up to boil turn down to low simmer and cook for approximately 17min. Larger portions will take longer to cook
3. Once cooked and water is absorbed, remove from heat and keep covered with lid for 5 min. This will steam the rice and dry out.  Take fork and run through the rice to fluff the rice
4. Allow rice to get cool

Dipping sauce:

1. Add all the ingredients into a bowl and whisk
2. Adjust the consistency with water and adjust the flavor accordingly with more lime and zest
3. Once all incorporated set aside

Spring Roll Preparation:

1. Prepare all the ingredients.
2. Soak the rice paper wraps in water for 10 seconds until it gets soft
3. Begin to place ingredients in wrap, making sure that the prawns are showing.
4. Begin to roll the wraps up nice and tight and refrigerate.
5. Serve with peanut dipping sauce