Vietnamese Prawn Salad Rolls

Ingredients

• 12 rice paper wrappers
• 200g cooked king prawns
• 100g rice vermicelli, cooked
• ½ cucumber, julienned
• 1 carrot, julienned
• Fresh mint and coriander
• Peanut sauce: 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, dash of warm water

Method

1. Soak a rice wrapper in warm water 30 seconds; lay on a damp cloth.
2. Add a few prawns, vermicelli, veg and herbs; roll tightly.
3. Repeat with remaining wrappers.
4. Mix peanut sauce ingredients; serve alongside for dipping.