VIETNAMESE CRYSTAL VEG, PRAWN & MANGO ROLLS

MAKES 12 ROLLS

These rice paper rolls look tricky, but once you’ve made a couple you’ll have the hang of it. Omit the prawns for a vegan option.

150g vermicelli noodles 12 x 15cm round rice paper wrappers

(from supermarkets) 4 baby cucumbers (cukes), peeled lengthways 1/4 bunch each mint, coriander and basil, leaves picked 2 spring onions, thinly sliced 2 carrots, peeled, shredded 200g purple cabbage, shredded 8 cooked prawns, peeled, deveined 1 mango (substitute thawed frozen mango cheeks), cut into 1cm pieces

CHILLI & LIME DIPPING SAUCE

2cm piece (10g) ginger, finely grated 1 garlic clove, finely grated 2 tbs finely grated palm sugar or

brown sugar 1 small red chilli, thinly sliced

1/4 cup (60ml) fish sauce Juice of 4 limes Juice of 1/2 an orange

Soak the noodles in boiling water for 3- 4 minutes, then drain and rinse under cold water. Set aside.

For the chilli and lime dipping sauce, combine all ingredients in a bowl, stirring until the sugar dissolves.

Soak 1 rice paper sheet in a bowl of cold water for 30 seconds or until softened, then place on a clean work surface. Place a few cucumber ribbons and some herb leaves in a single layer in the centre of the sheet, leaving space on each side, then make a small pile of vegetables, prawn, mango and cooked noodle on the lower half of the sheet. Fold in the sides and roll up to enclose filling. (The cucumber or herbs should show on the outside of the roll.) Repeat to make 12 rolls.

Cut rice paper rolls in half and serve with the chilli and lime dipping sauce.