Fresh rice paper rolls with prawns and mint

Ingredients

For 1 serving

• Shrimp130 g
• Rice noodles40 g
• Rice paper3
• Lettuce60 g
• Cucumber80 g
• Carrots50 g
• Mint5 g
• Basil3 g
• Hoisin sauce1 tablespoon
• Peanut butter1 teaspoon
• Lime juice1 teaspoon
• Saltto taste

Contains: gluten, nuts, shellfish, soy,

In season: May – September

Method

1. Bring a small pan of salted water to the boil and cook the peeled prawns for 2 minutes, until pink; drain, cool and halve lengthwise.
2. Pour more boiling water over the rice noodles and leave for 5–6 minutes, until soft; drain, rinse cold and snip with scissors.
3. Wash the lettuce and cucumber, peel the carrots and cut everything into thin strips; pick the mint and basil leaves.
4. In a small bowl whisk the hoisin sauce, peanut butter and lime juice with 2 tablespoons of hot water until smooth.
5. Dip one sheet of rice paper at a time in lukewarm water for 10 seconds, until soft, lay it on a damp board, fill with noodles, vegetables, herbs and prawns with the pink side facing out, fold in the sides and roll up tightly; serve with the sauce.