Vietnamese prawn summer rolls

Method

• step 1

  Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.

• step 2

  Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.

• step 3

  When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.

• step 4

  Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 3 prawn halves.

• step 5

  Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll.

• step 6

  Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.

• step 7

  When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.

• step 8

  Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.