Prawn summer rolls
Spring Roll Wrapper
12 individual, medium
Prawns, Peeled & Cooked
Rice Wine Vinegar
- Put one of the rice paper wrappers in a bowl of hot water and leave for 8-10 seconds until soft. Carefully remove from the water and lay on a board, unfolding into a circle. Lay three prawns in the middle of the wrapper, add a small handful of the carrots, pepper and cabbage, then scatter over a few of the fresh herbs.
- Roll up into a cigar shape, folding over the edges and tucking inside to secure. Repeat until you have used all of the wrappers.
- To make the dipping sauce, mix together the soy, rice wine vinegar and sriracha sauce. Scatter over the spring onions. Serve the rolls with the dipping sauce on the side.