Vietnamese Summer Rolls with Peanut Sauce

Ingredients

• 12 rice paper wrappers
• 200g thin rice noodles
• 12 large prawns, cooked and halved (or tofu)
• 1 carrot, julienned
• 1 cucumber, julienned
• Spring onions
• Fresh mint, coriander, Thai basil
• Peanut sauce: 3 tbsp peanut butter, 2 tbsp soy, 1 tbsp lime, 1 tbsp sriracha, warm water

Method

1. 11. Cook the rice noodles, rinse under cold water.
2. 22. Soak a rice paper wrapper in warm water for 10 seconds until pliable.
3. 33. Place on a damp board: lettuce, noodles, carrot, cucumber, herbs and prawns.
4. 44. Fold in the sides and roll tightly — like a burrito.
5. 55. Repeat with the rest.
6. 66. Peanut sauce: Whisk all ingredients with warm water to desired consistency.
7. 77. Serve the rolls with peanut sauce for dipping.