Add a bit of sunshine into your day with these delightful summer rolls
- Cooked king prawns 18, shelled and deveined
- Rice vermicelli 30g
- Lettuce leaves 6
- Coriander sprigs 12, stalk on, chopped
- Garden mint leaves 18, chopped
- Cooking oil 1 tablespoon
- Garlic clove 1, chopped
- Hoisin sauce 2 tablespoon
- White wine vinegar or cider vinegar 1/2 tablespoon
- Sugar 1 teaspoon
- Sriracha chilli sauce 1/2 tablespoon
- Roasted salted peanuts 2 tablespoon, crushed
- Put the dry rice vermicelli in a bowl or pan of boiling water with a pinch of salt and a dash of vinegar, cover and allow to cook for 5 minutes or until soft. Drain and rinse with hot water.
- Place prawns, vermicelli and the remaining filling ingredients in their own individual bowls in front of you. Pour some warm water into a tray deep and large enough to submerge the rice paper sheets. Use a plastic board as a base on which to make the rolls.
- Dip a sheet of rice paper into the water and take it out as soon as it is moist all over - do not let it sit in the water. Lay the sheet on the plastic board. Imagine the sheet is a face and now place the filling where the mouth should be: line up 3 prawns, 1 lettuce leaf, and one-sixth of the vermicelli and herbs. Fold the 2 sides inward over the filling, as if making an envelope.
- Now fold the bottom corner over the filling. Start to roll up the package tightly, pushing it forward and tucking in the filling in a neat cylinder as you roll it towards the far side of the sheet. Keep in an airtight container or wrap in clingfilm while you assemble the remaining rolls.
- For the dipping sauce, heat the oil in a saucepan over medium heat. Fry the garlic until it browns slightly. Add the hoisin sauce, vinegar, sugar, chilli sauce and 1 tablespoon water and bring to a gentle boil. Pour into dipping bowls and sprinkle the peanuts on top. Serve with the rolls for dipping.