3 – 4
10 stalks asparagus
2 tablespoons extra virgin olive oil
4 – 5 cloves garlic,
roughly chopped 500g shelled prawns, halved lengthwise
Salt and pepper to taste
1 spring onion, sliced thinly
4 – 5 Chinese rice rolls (chee cheong fun)
Peel the lower ends of the asparagus stalks and cut the asparagus into 3cm lengths.
Bring a small pan of water to the boil. Cook asparagus for 2-3 minutes. Drain well.
Heat olive oil in a medium frying pan and cook garlic till it is just beginning to colour. Add prawns and sauté till they are pink and firm. Season to taste with salt and pepper, add the spring onion and remove from heat.
Scoop the filling onto the rice paper rolls, roll up and serve.. nyuummy.
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