Vietnamese prawn spiralized rolls

Method5 steps · about 40 min

1. 1

   Step 1: Mix the half-lime juice, rice vinegar, palm sugar (1 tbsp), fish sauce (3 tbsp), optional chilli and 50 ml water. Set the dipping sauce aside while the sugar dissolves.

   Uses Juice of ½ lime · 2 tbsp rice wine vinegar · 1 tbsp palm sugar · 3 tbsp fish sauce · 1 bird’s-eye red chilli, finely chopped, optional · 50 ml water for the dipping sauce

2. 2

   Step 2: Spiralize the trimmed carrot (1 large) and courgette (1), shortening very long strands. Fill a wide bowl with warm water. Soften one rice-paper wrapper for a few seconds and lay it on a clean damp cloth.

   Uses 1 large carrot (about 130 g), trimmed and spiralized · 1 courgette, trimmed and spiralized · 6 edible rice paper wrappers · Warm water, as needed to soften the rice paper

3. 3

   Step 3: Put a few mint and coriander leaves, two cooked peeled prawns and a small handful of the prepared vegetable spirals in the wrapper’s centre.

   Uses One softened rice-paper wrapper · Prepared carrot and courgette spirals · ½ small pack fresh mint, leaves picked · ½ small pack fresh coriander, leaves picked · 2 of the 12 fully cooked peeled prawns

4. 4

   Step 4: Fold the sides over the filling and roll tightly. Repeat the softening, filling and rolling steps until all six wrappers, twelve cooked prawns and the filling are used.

   Uses One filled rice-paper wrapper

5. 5

   Step 5: Cut each roll diagonally into two snack pieces and serve with the prepared dipping sauce.

   Uses Six completed prawn-and-vegetable rolls · Complete prepared dipping sauce