Prawn and Avocado Summer Rolls

Its been a long, hot summer so far with no signs of it ending anytime soon. For a summertime meal that is light, flavourful but substantial too, summer rolls are a good choice.

Summer roll ingredients

You do need to buy a specialist ingredient to make these, but the rice wrappers are quite readily available in the supermarket, along with the rice noodles and on Amazon too.

Once you have your ingredients ready, they are quick and easy to make and no deep frying required like with spring rolls.

My family really enjoyed them and you can leave out the fresh herbs, if you want to serve them plain. The juicy prawns and fresh, crunchy vegetables are a nice alternative to a salad and just the thing for yet another hot day.

Is anyone else ready for Autumn, or just me!?

Ingredients:
Vietnamese rice wrappers – available at most supermarkets or Amazon
Approx 100g vermicelli rice noodles
1 pack cold water prawns/shrimp
1 avocado
1 x red and yellow pepper
1 carrot
1 Romaine lettuce
Fresh coriander/cilantro and mint leaves
1 large lemon
Sweet chilli sauce to serve

Method:
This is mostly an assembly job and you need to have everything ready and to hand before you can make the rolls.  My ingredients made 8 rolls, but you can easily scale this up for more people.

Summer roll veggies

Start by preparing the rice noodles as per the packet and leaving to cool.

When they are ready, prep all the veggies by very thinly slicing the peppers and carrots into matchsticks. Thinly slice the avocado and toss in lemon juice so it doesn’t discolour. Tear the lettuce into large pieces.

Toss the prawns in lemon juice and freshly ground black pepper.

Summer rolls2

In order to soften the rice wrappers, they need to be submerged into warm water. I used a shallow pan and gently heated the water, but you could just use warm tap water in a large enough dish. Just be sure to follow the instructions on the packet.

When you have everything ready, you need to work quickly.

Submerge the wrapper into the warm water and leave for around 10 seconds, it will quickly soften and become very pliable.

Place onto a board and stuff with a little of everything, taking care not to overstuff.

Summer rolls4

As you can see the ingredients through the wrappers, you can place the herbs on first so they can be seen. Some people get very artistic!

I used coriander for some and mint for the others as my husband loves mint, but isn’t a big fan of coriander (like me!)

Summer rolls

I started with the herbs and lettuce then added the noodles, prawns, avocado, peppers and carrots. Place the sticks of vegetables all pointing the same way in the centre of the wrapper, fold over the sides and roll away from you like you would a burrito.  Roll fairly tightly, but gently, folding in the ends as you get to the end of the roll.  The ingredients will be fully enclosed in their see through parcel.

While assembling the rest, place the summer rolls seamside down onto your serving plate, keeping them separate as they will stick together if they are touching.

Carry on until you have used up all your ingredients, then cut in half diagonally and serve immediately.

Summer rolls zoom

Enjoy with a dipping sauce, either home made or a good one from the supermarket. I have used a sweet chilli one, but hoisin or a peanut sauce is really good too.

These make a really delicious and light summer lunch or supper and are really worth trying.

Prawn and Avocado Vol-au-vents

Return of the Prawn vol au vent

prawn plate

The family Christmas party.  My earliest memories are of family Christmas parties – one on Christmas Eve and one on New Year’s day.  This consisted of my parents, maternal grandparents and aunts and uncles taking it in turns to hold the party.  The New Year’s day party sadly got discontinued (something to do with people feeling delicate and not in the mood), but the Christmas Eve one still goes on to this day.

My beloved grandmother who left us several years ago now, was famous, or rather infamous, for her 70s style prawn vol au vents.  Frozen cases filled with defrosted prawns and smothered with a lethal dose of Thousand Island dressing that came out of a bottle. Every year she made them and every year they were left on the buffet table. I used to feel sad for those sad rejects of Christmas.

Long after my grandparents stopped holding the annual parties, I used to wonder why no one ever ate them. She didn’t eat them herself as she suffered from Coeliac disease and couldn’t tolerate gluten.  I decided it was high time to reinvent the prawn vol au vent and make one that people would eat.  What’s not to like – crisp puff pastry, juicy prawns and maybe a bit less of the bottled thousand-island dressing.

When I thought about what to put in the pastry case, my thoughts turned to fresh prawn salads I have enjoyed and I don’t mind a nice 70s prawn cocktail either.  I was thinking dill, lemon and avocado.  These are more summery ingredients, but could still hold their own on a Christmas buffet table I think.

I’ve made my own cases here with store bought puff pastry, but you could easily do this with ready made cases, found in the depths of the freezers in the supermarket.  Another option is to make a larger one would be perfect served as an appetiser or lunch dish served with salad leaves.

Other optional extras could be to add skinned and de-seeded tomatoes, cut into tiny dice, but for my small bite sized ones here, I have kept it simple with prawns and avocados.

prawn closeup

Ingredients:
2 packs of ready rolled, all butter puff pastry, thawed if frozen, but kept fully chilled
450g/15oz cold water prawns/shrimp
2 ripe avocados
Juice of half a lemon
1 egg yolk and a little milk to make an egg wash
6 king prawns with tails left on to adorn the top (optional)

Dressing:
1 cup mayonnaise
¼ cup ketchup
1 tbs prepared horseradish
Juice and zest of the other half of the lemon
Dash of Worcestershire sauce
A few drops of hot sauce (Optional)
Small bunch of dill, reserving some for garnish
Paprika (Optional)

Method:
Pre-heat the oven to 200 degrees C/400 degrees F

Place one sheet of the puff pastry onto a lightly floured surface and egg wash the top.

Place the other one directly over the top and cut out your pastry cases, they can be round, square, heart shaped, whatever you like.  Then with a slightly smaller cutter, press into the top layer of the pastry, taking care not to cut into the base layer.

Brush the cases with egg wash

Bake for 10-12 minutes, or until well risen and golden brown and leave on a cooling rack to completely cool.

Whisk the dressing ingredients, except for the paprika together in a small bowl.

Scoop the flesh from the avocados and cut into dice, toss with the lemon juice in a bowl. Then add the prawns.

Spoon on enough dressing to moisten, but not swamp the prawns and gently turn to coat.  Fill the cases with the mixture and garnish with sprinkle of paprika and a little dill.  If you are making the larger version and really want to go all out, then top with a king prawn as well and be proud to bring back the prawn vol au vent!

Prawn closeup2