Fresh Vietnamese prawn rolls

These rolls are much lighter than the deep-fried variety, and are perfect for using up leftover meats and vegetables. Serves 4 Hands-on time: 30 mins Per serving: 172 cals, 5g fat (1g saturates), 17g carbs (7g total sugars), 16g protein, 2g fibre 150g cooked straight-to-wok rice noodles 1 small carrot, grated ½ gem lettuce, shredded 8 x 22cm circular dry rice paper spring roll wrappers Large handful fresh mint leaves 200g cooked and peeled king prawns 100g sweet chilli sauce 1tbsp fish sauce 2tsp rice wine vinegar 2 courgettes, trimmed 25g roasted salted peanuts, roughly chopped 1 Put the rice noodles in a large bowl; cover with boiling water from a kettle. Leave to soak for 3 mins, drain in a sieve; run the sieve under cold water. Drain and empty into a medium bowl; mix in the carrot and lettuce. 2 Soak a rice paper wrapper according to pack instructions, then put on a board. Setting some mint aside for the salad, arrange a few mint leaves and prawns in a strip across the centre of the circle, leaving a 2.5cm border at each end. Top with ⅛ of the noodle mixture. Fold the bottom of the wrapper over the filling, fold in the ends and roll up (encasing the filling). Repeat with the remaining wrappers – don’t overfill the rolls or they will be difficult to seal. Transfer to a serving platter (seam down). 3 In a small bowl, stir together the sweet chilli sauce, fish sauce and rice vinegar. Peel the courgettes into ribbons using a Y-shaped peeler, then put into a large bowl with the peanuts and remaining mint leaves. Add 3tbsp of the sweet chilli mixture and toss through to coat. 4 Serve the rolls and salad with the remaining sauce.