Vietnamese Prawn Spiralized Rolls

Ingredients

• 1/2lime, juice of half, for dipping sauce
• 2 tbsprice vinegar, for dipping sauce
• 1 tbsppalm sugar, for dipping sauce
• 3 tbspfish sauce, for dipping sauce
• 1bird's-eye chilli, chopped, for dipping sauce
• 6rice paper sheets
• mint, small bunch
• coriander, small bunch
• 12jumbo shrimp, cooked
• 1carrots, large, spiralized
• 1courgette, spiralized

Method

1. 1

   Mix all the dipping sauce ingredients (lime juice, rice vinegar, palm sugar, fish sauce, chilli) with 50ml water in a bowl. Set aside to allow the sugar to dissolve and flavours to infuse.

2. 2

   Fill a wide bowl with warm water and lay a clean damp tea towel on your work surface. Dip a rice paper wrapper into the water for a few seconds until softened, then carefully place onto the tea towel.

3. 3

   Place a few mint and coriander leaves in the centre of the wrapper, then top with two prawns and a small handful of spiralized vegetables (cut if the spirals are too long).

4. 4

   Fold the sides of the wrapper into the centre over the filling, then fold in the edges so the filling is completely enclosed, and tightly roll. Repeat with the remaining wrappers and filling.

5. 5

   To serve, slice the rolls on a diagonal and eat with the dipping sauce.