Summer Rolls

Ingredients

• 8 sheets of rice paper
• 12 cooked prawns, halved
• Half a mango, chopped thinly
• Baby gem lettuce
• 1 cup/ 150g cooked vermicelli rice noodles
• 1 carrot, chopped thinly
• 1/4 cucumber, chopped thinly
• Handful fresh mint leaves
• FOR THE PEANUT DIPPING SAUCE
• 3 tbsp peanut butter (smooth or crunchy)
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sriracha (optional for heat)
• Juice of 1 lime
• Warm water to thin

Steps

1. Fill a shallow plate with hand-hot water. Dip one rice paper sheet into the water for about 10 seconds, until it becomes soft but not too flimsy.
2. Carefully lay the softened rice paper flat on a chopping board.
3. Place a leaf of baby gem lettuce on top of the rice paper nearest you. Add a small amount of noodles, carrots, cucumber and mango. Make sure you don’t overfill it or it will be difficult to roll.
4. On the top part of the rice paper, add the mint and the prawns. Three halved prawns (shrimp) per spring roll should be plenty.
5. To roll the Summer Roll you have to fold the sides of the rice paper over the filling. Starting from the part nearest you, tightly roll the rice paper up and away from you, like a burrito.
6. Repeat with the remaining rice paper sheets and ingredients. Serve the summer rolls immediately with your choice of dipping sauce, we used peanut sauce.
7. FOR THE PEANUT DIPPING SAUCE
8. Whisk the peanut sauce ingredients together until smooth. Adjust with water until it’s pourable but still thick enough to cling to the rolls.