Rice paper rolls with shrimp, vermicelli and mint

Ingredients

For 1 serving

• Rice paper4
• Shrimp120 g
• Rice noodles40 g
• Lettuce40 g
• Carrots50 g
• Cucumber60 g
• Mint4 g
• Peanut butter1 tablespoon
• Soy sauce1 teaspoon
• Lime juice1 tablespoon

Contains: gluten, nuts, shellfish, soy

Method

1. Bring a small pan of water to the boil. Peel the prawns, remove the dark vein and poach them for 2 minutes, until pink and opaque; drain, cool and halve them lengthways.
2. Prepare the rice noodles as directed on the packet, soaked in boiling water or cooked for 3–4 minutes, until soft; drain, rinse under cold water and snip them shorter with scissors.
3. Wash and dry the lettuce and mint; peel the carrots and cut the carrots and cucumber into julienne strips.
4. Fill a wide tray with lukewarm water; dip a rice paper sheet for 5–10 seconds, until just pliable (it keeps softening on the board), and lay it on a damp chopping board. Lay lettuce, noodles, vegetables and mint across the bottom third, then the prawns; fold up the bottom edge, fold in the sides and roll up tightly. Repeat with the other sheets.
5. Mix the peanut butter with the soy sauce, lime juice and two tablespoons of warm water until smooth, and serve the sauce with the rolls.