Prawn and Mango Summer Rolls with Sweet Chilli Dip

Ingredients

• 300 g cooked king prawns
• 12 rice paper wrappers
• 1 ripe mango
• 100 g rice vermicelli noodles
• 2 carrot
• 20 g fresh mint leaves
• 4 tbsp sweet chilli sauce
• 0.5 cucumber

Method

1. 1

   Cook the rice vermicelli noodles according to packet instructions. Drain, rinse under cold water and set aside.

2. 2

   Peel and julienne the carrots and cucumber. Peel the mango and slice into thin strips.

3. 3

   Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for 20–30 seconds until pliable. Lay flat on a damp board.

4. 4

   Place a few prawns, a small bundle of noodles, mango, carrot, cucumber and mint leaves in the centre of the wrapper.

5. 5

   Fold the sides in and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling.

6. 6

   Serve immediately with the sweet chilli sauce for dipping.