12 rice paper
50g rice noodles or cellophane noodlesbunch fresh coriander leaves
300g fresh tiger prawns shelled and deveined
1 inch ginger
bunch lettuce leaves shredded
1 carrot shredded
crushed cashew nuts
Sauce for Dipping
2 tablelspoons Soy Sauce
1 tablespoon sweet chilli sauce
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon crushed peanuts
1 tsp fresh chopped coriander
Place rice noodles in a bowl and cover with hot water. Leave for 5 minutes then drain. Cook prawns by boiling for 1 minute in water and a piece of ginger. Fill a round dish slightly bigger than your rice paper with cold water. Put one rice paper at a time in cold water for 30 seconds until it becomes pliable. Gently lift to work top. Start by layer one flat coriander leaf in the middle of rice paper, then arrange 3 cooked prawns, top with shredded lettuce and carrot and few noodles. Finally sprinkle some crushed cashew nuts. Do not over fill. Fold sides over filling and roll towards the end to form a spring roll. Arrange on a plate and cover with damp cloth until serving time.
Mix all sauce ingredients in a small bowl and garnish with chopped coriander and crushed peanuts.
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