For the dipping sauce
- juice of ½ lime
The same shape, but smaller than…
- 2 tbsp rice wine vinegar
- 1 tbsp palm sugar
- 3 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 bird's-eye red chilli, finely chopped (optional)
For the rolls
- 6 edible rice paper wrappers
- ½ small pack mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small pack coriander, leaves picked
- 12 large king prawns (about 100g)
- 1 large carrot (about 130g), ends trimmed and spiralized into thin noodles
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 courgette, ends trimmed and spiralized into thin noodles
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.