Steam Spring Rolls With Prawns

4 clear edible rice paper sheet
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
2 dl julienne cucumber
2 dl julienne carrot
1 dl fresh bean sprouts
30 grams vermicelli glass noodles
250 grams cooked cold water prawns
1 1/2 tbsp tamari
1 tbsp lime juice
1 1/2 tbsp brown sugar
1/2 tbsp of chopped garlic
1 tbsp coconut fat

Peel cold water prawns. Boil the rice noodles for about 2 minutes, cool with cold water and strain dry. Pluck leaves from cilantro and mint leaves. Have all the ingredients in separate container so that it is easier to work with. Make sure all the veggies and herbs are cleaned and dried before you start making the spring rolls.
Dip a sheet of rice paper wrapper into water very quickly, no longer than two seconds (or they will become too soggy) and place flat on a work surface. Place a small amount of glass noodles, some cilantro and mint leaves, some carrot strips, some cucumber strips, bean sprouts and some prawns onto the rice paper but don’t overstuffed. Carefully start to roll up, tucking in the sides, then continue to roll up. Do not roll too tightly, the spring roll will break. Boil steamer with water. Mix tamari, lime juice and brown sugar. Heat 1 1/2 tbsp of coconut fat and fry garlic until light brown then pour into the sauce and mix well. Once water in steamer starts to boil, rub some oil on each of the spring roll to prevent them from sticking together during steaming. Place spring rolls onto a plate and steam for 15 minutes. After steaming, pour away any water that is on the plate and pour garlic sauce over and serve warm.

NOTE:You can also serve with some boiled carrot sticks and haricots on the side.

This recipe is taken from my “Clean Anti-Inflamatory Diet Cook Book”, which I am still working on.