Seafood Rolls with Lemon Dipping Sauce
From: Michelle.Au
Makes 30

2 egg whites, lightly beaten
175g prawn meat, lightly chopped
170g fresh crabmeat
1 tsp lemon pepper
4 spring onions
15 sheets Thai rice paper (17cm in diameter)
15 coriander leaves, whole

LEMON SAUCE
1 small chicken stock cube, crumbled
1/2 tsp grated lemon rind
1/2 cup lemon juice
Pinch chili powder
2 tsp cornflour
1 tbsp water, extra
1 tsp chopped fresh chives

Combine egg whites, seafood, pepper and spring onions in a bowl.
Soak rice paper sheets in water for about 1 minute or until soft: drain. Cut sheets in half, place with 2 level teaspoons of seafood mixture and coriander leaf, fold in long sides, then roll up from the narrow ends.

Just before serving place rolls in steamer in a single layer, cook covered over steaming water until cooked through. Serve with hot sauce.

Lemon Sauce: Combine water, stock cube, rind, juice and chili in pan, stir over heat until mixture boils. Stir in blended water and cornflour. Stir until mixture boils and thickens. Stir in chives just before serving.