Vietnamese Prawn and Mint Rice Paper Rolls with Sweet Chilli Sauce Recipe

These healthy Vietnamese rice paper rolls make a delicious lunch or fresh starter for an evening meal.

Ingredients

• 12 rice flour pancakes (by Blue Dragon)
• 12 large mint leaves
• 300g (10oz) cooked tiger prawns (you'll need 24)
• ½ cucumber, peeled, deseeded and cut into matchsticks
• 6 spring onions, cut into matchsticks

to serve

• sweet chilli dipping sauce and fresh limes

Method

1. Soak the pancakes one at a time in hand-hot water for 10 seconds. Then put on to a damp tea towel and gently dab over a wedge of kitchen roll to take out excess water. Now they will be sticky.
2. Put in 1 mint leaf, 2 prawns and a little cucumber and spring onion. Fold in the sides and roll up. They should stick; if they don't, soak them for a few more seconds. Keep topping up the water as it needs to be hot. Repeat with the rest.
3. The rolls will keep in the fridge for a few hours. Serve with the dipping sauce, which is delicious with fresh lime juice squeezed into it.