Rice Paper Rolls:
2 ripe medium avocados, deseeded and cut into
6 long lengths
2 Tbsp lime juice
12 large (22cm) rice paper wrappers
24 coriander leaves
24 mint leaves
12 Australian cooked tiger prawns, peeled, halved length ways
2 cups glass noodles, soaked
2 cup shredded red coral lettuce
12 fresh asparagus spears, blanched
6 shallots, cut in half
1 cup raw unsalted cashew nuts
1/4 cup organic almond butter
2 Tbsp peeled fresh ginger
1 small fresh red chilli, seeded
2 Tbsp tamari
1 Tbsp sesame oil
1 Tbsp maple syrup
1/4 cup water
Rice paper roll:
1. Drizzle the lime juice over the avocado (this stops it turning brown).
2. Fill a shallow dish with warm water. Dip 1 rice paper sheet in water, then drain and place on a board.(It continues to soften on standing.)
3. Arrange 2 coriander leaves and 2 mint leaves in a line across the lower third of wrapper. Place 1 prawn half across the herbs, then 1 avocado slice alongside. Place another prawn half on the avocado, and place another avocado slice on the first prawn. Top with some rice noodles and shredded lettuce. Place the asparagus spear on top of the lettuce so that the head of the asparagus will stick out ofthe rice paper roll.
4. Fold base of the wrapper over filling,and fold in the sides. Roll up to enclose. Place on a tray. Repeat with remaining wrappers and fillings (to prevent sticking, keep the rolls slightly aparton the tray).
1. Add all ingredients (except water) into your Sunbeam Food Processor fitted with the ‘s’ blade.
2. Processes until all ingredients are well blended.
3. With the motor running, pour inthe water and process until the sauce is a smooth paste.