Prawn spring rolls

By Caro , blog La Cuisine & Caro

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Ingredients

servings 10
Level of difficulty Average
Preparation time 15mins
Cooking time 12mins
Cost Average budget

Peel and remove the seeds of the courgette. Cut into sticks about 4 to 5cm long.

Cook the sticks in a steamer for 12 mins.

Peel and wash the fennel. Then cut into thin strips about 4 to 5cm long.

Peel the prawns and cut them in half lengthwise.

Cut the salmon into slices of 5 cm by 2cm.

Mix the garlic and herd cheese with the fromage frais to make a smooth sauce.

Soak the rice paper sheets one by one in cold water to soften them.

Carefully place a sheet of rice paper on the work surface and cut into 2.

Place in the centre of each half sheet of rice paper a stick of courgette, fennel and 1/2 a prawn.

Top with 1/2 a teaspoon of sauce, then cover with a slice of smoked salmon.
Gently wrap the paper around, making your spring rolls.