Tangy Tamarind Prawn Rice Paper Rolls

Ingredients:

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• 8 large prawns, peeled and deveined
• 8 rice paper wrappers
• 1 cup thinly sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1/4 cup fresh Thai basil leaves
• 1 small carrot, julienned
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the Tangy Tamarind Dipping Sauce:

• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 small red chili, finely chopped (optional)

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Cooking Instructions

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1. Heat the vegetable oil in a pan over medium heat. Add the prawns, season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.

2. To prepare the tangy tamarind dipping sauce, combine tamarind paste, fish sauce, lime juice, honey, minced garlic, and chopped chili in a small bowl. Mix well and adjust seasoning to taste. Set aside.

3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until just softened.

4. Lay the softened wrapper on a clean surface. Arrange 1-2 prawns, a few slices of cucumber, a few julienned carrot pieces, and a small handful of mint, coriander, and Thai basil leaves on the wrapper.

5. Fold the bottom of the wrapper over the filling. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining wrappers and filling.

6. Serve the rolls with the tangy tamarind dipping sauce on the side.

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Nutritional Information

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Calories: 240 kcal | Carbohydrates: 28g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 620mg | Potassium: 310mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2800IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 2mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}