• 12  rice paper rolls
  • 250g cooked king prawns
  • tofu
  • shredded red cabbage
  • shredded carrot
  • beansprouts
  • avocado
  • candy beetroots
  • mint
  • coriander
  • For the dipping sauce
  • 150g peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1/2 tsp dried chilli flakes
  • 1 tsp fresh grated ginger
  • 1 clove garlic, grated
  • 1 tsp Thai fish sauce
  • ½ tbsp peanut oil
  • 150ml coconut milk
  • 1 lime, juiced


  1. Dip rice paper rolls into warm water for 15 - 30 secs. Lay on a flat surface and assemble as you wish - placing the fillings in a pile on the side closest to you.
  2. Fold the bottom of rice paper over the pile of ingredients and then fold in the two sides of the rice paper to make a rectangle. Roll the rectangle over itself so it resembles a burrito shaped roll and keep rolling until all the rice paper is used up. Serve with peanut dipping sauce.
  3. Peanut sauce: Put all the ingredients into a saucepan except the lime juice and heat until thickened. Add the lime juice and take off the heat, checking for seasoning. Allow to cool before serving with the summer rolls.