RICE PAPER SPRING ROLLS

Prep: 45 minutes Makes: 24

These are beautiful and delicious, suitable for finger-food parties or as a starter.

50g rice vermicelli

12 rice papers

A large handful of fresh coriander

24 cooked prawns, halved lengthways

1 large carrot, peeled and cut into matchsticks

1/4 long cucumber, de-seeded and cut into matchsticks

1/2 red pepper, cut into matchsticks

6 spring onions, trimmed and quartered lengthways 60ml (4 tbsp) sweet chilli sauce

30ml (2 tbsp) chopped fresh chives or edible flowers for garnishing

Dipping sauce:

10ml (2 tsp) caster sugar

60ml (1/4 cup) cold water

20ml (4 tsp) fish sauce

30ml (2 tbsp) lime juice

1 small red chilli, de-seeded and finely chopped

30ml (2 tbsp) torn fresh coriander

Cook or soak the vermicelli according to packaging instructions until softened, but still al dente. Drain and leave to cool.

Pour warm (not boiling) water into a large frying pan. Immerse a rice paper in the water to soften for a few seconds then place on a board. Approximately 5cm from bottom of the rice paper, arrange 2 sprigs of coriander along the length of the paper, leaving a 5cm margin on either side. Top with 2 prawn halves, 4 sticks each of carrot, cucumber and red pepper, and 2 lengths of spring onion. Place 5ml (1tsp) rice vermicelli on top and drizzle 5ml (1 tsp) sweet chilli sauce over.

Fold in the left and right sides of the rice paper, then tightly roll the paper up over the filling, compacting the filling, and continue rolling up like a cigar, almost on the top. Place extra coriander and a few chives or edible flowers inside the final turn of the paper. Cut in half at a slight angle, and arrange on a platter. Repeat with remaining rice papers, then cover with clingfilm. Chill until ready to serve.

For the dipping sauce, mix all the ingredients together, stirring well to dissolve the sugar.