Fresh Prawn Spring Rolls

📝 Ingredients

• 8 rice paper wrappers (22 cm diameter)
• 250 g raw peeled prawns
• 60 g rice vermicelli
• 8 lettuce leaves (about 80 g)
• 2 carrots (about 80 g each)
• 10 g fresh mint + 10 g fresh coriander
• 3 tbsp peanut butter + 2 tbsp soy sauce
• 1 lime + 1 tsp honey

🍴 Utensils

• Mixing bowl
• Saucepan
• Large shallow bowl
• Chopping board
• Grater
• Whisk

📖 Steps

1. Put the rice vermicelli in a bowl of boiling water and leave to soften for 3 to 4 minutes (check the packet), until pliable. Drain, rinse under cold water and snip into lengths of about 10 cm with scissors.
2. Bring a pan of water to a simmer, add the prawns and cook for 2 minutes, until pink and opaque. Drain, run under cold water, then slice each one in half horizontally to get nice flat halves.
3. Peel the carrots and cut into fine julienne, or grate them on the coarse side of the grater. Wash the lettuce and remove the tough central rib from the leaves, then pick the mint and coriander leaves.
4. For the sauce, whisk together the peanut butter, soy sauce, lime juice, honey and 3 to 4 tbsp hot water until smooth and thick enough to coat. Divide between 4 small bowls.
5. Fill a large shallow bowl with lukewarm water. Dip a rice paper wrapper in it for 5 to 10 seconds, until pliable but still slightly firm, then lay it flat on a slightly damp board: it will keep softening.
6. On the bottom third of the wrapper, place a lettuce leaf, a small handful of vermicelli, some carrot and a few herb leaves, without overfilling. Fold the bottom of the wrapper over the filling, tucking it in tightly.
7. Line up 4 or 5 prawn halves, pink side down, just above this first fold, fold both sides in towards the centre, then roll up tightly to the end: the wrapper sticks to itself. Repeat with the remaining wrappers.
8. Serve straight away with the sauce, or cover the rolls with a damp tea towel and keep in the fridge for up to 24 hours, not touching so they don't stick together.