Vietnamese-Style Prawn Summer Rolls with Peanut Dip

Ingredients

• 300 g cooked king prawns
• 12 rice paper wrappers
• 100 g rice vermicelli noodles
• 1 Little Gem lettuce
• 2 carrot
• 20 g fresh mint leaves
• 4 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 lime

Method

1. 1

   Cook the vermicelli noodles according to packet instructions, drain, and rinse under cold water.

2. 2

   Julienne the carrots and shred the lettuce. Halve the prawns lengthways.

3. 3

   Make the peanut dip by whisking together the peanut butter, soy sauce, lime juice, and 3 tbsp warm water until smooth.

4. 4

   Dip a rice paper wrapper in warm water for 20 seconds until pliable. Lay on a damp board.

5. 5

   Layer a small amount of noodles, carrot, lettuce, mint, and 3–4 prawn halves in the centre. Fold in the sides and roll tightly.

6. 6

   Repeat with remaining wrappers and filling. Serve immediately with the peanut dipping sauce.