TODAY’S RECIPE: Rice paper wraps

FUN for the kids to do. Makes: 8.

Ingredients

50g rice vermicelli noodles 1 carrot, peeled 1 avocado, peeled and de-stoned ¼ cucumber 8 rice paper wraps 8 king prawns, peeled and cooked 8 mint leaves ½ cooked chicken breast, shredded Sweet chilli sauce, to serve

Method

1. Put the noodles in a pan of water and bring to the boil, simmer for 3 minutes, then cool under running water. Drain thoroughly.

2. Cut carrot into matchsticks, the avocado into strips and the cucumber into thin sticks. Soak two of the rice paper wraps in cold water for 1-2 minutes until floppy.

3. Lift one sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place two prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold in the sides and roll it up. Repeat using the second wrapper and soak two more to make two more rolls.

4. Make up the rest of the rolls using the remaining four wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.