Prawn rice paper rolls

I think I could confidently say I don't know one person who doesn't like rice paper rolls. I think because they're so versatile and customizable, there's literally an option for everyone.

My personal preference is prawn, and to dip I like the hoisin sauce, although I know many like the tangy Vietnamese dipping sauce so again, choices for everyone.

Admittedly these are a bit fiddly to make, but once you get in the swing of things, they get a lot faster to make. The secret is to have all your ingredients prepped and ready in front of you.

Prep time: 20 mins

Cooking time: 5 mins (for noodles and prawns only)

Serves: 6 rolls, serves 2

Ingredients

Rolls

6 rice paper wraps

2 baby cucumbers, sliced lengthways

1 bunch of butter lettuce, leafy parts only, cut into smaller pieces

6 prawns, cooked, and sliced in half

1 handful of mint leaves

1 handful of basil leaves

100g vermicelli noodles

6 sprigs of chives

Dipping Sauce

3 tbsp Hoisin sauce

1 tbsp peanut butter (natural if possible)

1 tsp sesame oil

3 tbs water

Sesame seeds to serve

Method

1. In a saucepan of boiling water, boil your prawns until just cooked, about 3 minutes. Don't over cook them or else they become tough and flavorless. Once cooked set aside.

2. Slice your cucumbers lengthways, cut your lettuce into smaller pieces, and pluck your herbs so that you get some nice leaves. Put them all on a plate to one side.

3. Cook your noodles as per packet instructions, shouldn't take more than a couple of minutes. Drain and rinse under cold water, then leave them in a bowl of cold water. This stops them cooking, but also, stops them clumping and sticking together. Having them in water when you start rolling will be easier to pull out your desired amount of noodles.

4. Once the prawns have cooled down, slice them in half horizontally so you get two mirror pieces for every prawn

5. In a shallow plate or bowl of hot water, soften your rice paper wraps, then when soft place them on a chopping board.

6. In the center, about a quarter up from the bottom of the wrap, place a pile of noodles lengthways, along with about the same amount of lettuce, 3 slices of cucumber and as much mint as you like.

7. Roll the wrap up, tucking the sides on the left and right in as you do, so the filling doesn't fall out.

8. When you are about two thirds of the way up, or your role has made a complete turn and sealed, place two prawns on the wrap, topped with one or two Basil leaves and a sprig of chive before continuing to roll.

9. Rice paper wraps are naturally sticky so it will stick and stay, no need to add more water to seal it.

10. For the sauce, combine all the ingredients and let it come up to a low simmer to combine, then switch off. Pour into a dipping bowl and top with sesame seeds.

Notes

• Make sure your chopping board or the surface you will do your rolling is wet. Otherwise you may rip your wrap as it'll stick to the board.

• Most people love to add coriander (cilantro) to these rolls. I'm one of those weirdos who hate coriander, but by all means add this in too if you like it.

• If you're not a fan of prawns, you can also do this with chicken, tofu, tempeh or pork.

• If you have a peanut allergy leave out the peanut butter in the dipping sauce.

• If you prefer a fresher more watery sauce, mix together 2 tbsp fish sauce, 2 tbsp rice wine vinegar, juice of half a lime, 1 tsp sugar. Add crushed garlic and chili too if you want it extra punchy.