Prawn and veg summer rolls

Name: Prawn and veg summer rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 Rice paper wrappers; 225 g Prawns, cooked, halved lengthways; 100 g Rice noodles; 150 g Carrots, grated; 1 Cucumber, cut into matchsticks; 2 Little gem lettuce, shredded; 10 g Fresh mint; 10 g Fresh coriander; 40 g Peanut butter; 30 ml Sweet chilli sauce; 15 ml Soy sauce; 1 Limes, juiced

Fresh, no-cook rice-paper rolls to fill at the table, with a peanut dipping sauce. Contains peanuts and shellfish, with simple swaps below.

Ingredients

12 Rice paper wrappers
225 g Prawns, cooked, halved lengthways
100 g Rice noodles
150 g Carrots, grated
1 Cucumber, cut into matchsticks
2 Little gem lettuce, shredded
10 g Fresh mint
10 g Fresh coriander
40 g Peanut butter
30 ml Sweet chilli sauce
15 ml Soy sauce
1 Limes, juiced

Method

Put the rice noodles in a bowl, cover with boiling water for the time on the pack, then drain and rinse in cold water.
Whisk the peanut butter, sweet chilli sauce, soy sauce and lime juice with a few spoonfuls of warm water to make a dipping sauce.
Put the prawns, noodles, vegetables and herbs in separate bowls. Fill a wide dish with warm water.
Dip a rice paper wrapper in the water for a few seconds until soft, then lay it on a board.
Add a little of each filling to the lower third of the wrapper, fold in the sides and roll up tightly. Repeat, then serve with the dip.