Summer Prawn Rolls

Ingredients:

Cooked prawns, shelled and deveined (approx 9 per person)

60g vermicelli (rice) noodles, rehydrated

A bunch of coriander stems and leaves, roughly chopped

A bunch of mint leaves, roughly chopped

Lettuce leaves (approx 3 per person)

2 carrots, grated

Rice paper sheets (approx 3 per person)

Method:

1. Rehydrate a rice paper sheet, place it on a board

2. Carefully line up 3 prawns.  Sprinkle with coriander and mint. Add some rice noodles and some grated carrots, and finally a lettuce leaf.

3. Fold the ends in and then make a roll.  Perfect with a chilli dipping sauce.