Vietnamese Prawn Summer Rolls

12 rolls. Serves 4 people. Prep 20 mins. This is a fun, fresh and easy recipe loaded with flavour! If food is tasty, yummy and easy it is sustainable. The crunch of the lettuce as you bite into each roll is a little party for your mouth. Cos lettuce instead of Butter lettuce because it is more nutritious, with vitamins A, B, K, calcium, iron, omega-3 amino-acids and minerals. The herbs, lettuce, carrots and cucumber are all wonderfully anti-inflammatory, all great for weight loss and loaded with macro-nutrients, fundamentally important for mental and physical health.

Ingredients:

100g vermicelli rice noodle
12 x 20cm round rice paper
¼ cup mint
18 cooked prawns, cut in half lengthways
2-3 large Cos lettuce leaves, torn into 12 pieces
1 carrot, julienned (cut in thin strands)
1 cucumber, julienned(cut in thin strands)
¼ cup coriander
¼ cup Thai basil

Dipping sauce:

2 Tbsp Tamari
1 tsp fish sauce
½ Lime squeezed
1 tsp Rice malt syrup

Method - rolls:

Soak rice noodles in a bowl of boiling water for 10 mins, then drain well.
Dip one of the rice papers in a bowl of hot water, until the whole wrapper is soft – about 10 secs
Place the rice paper wrapper on a board and add a few mint leaves, then three prawn halves.
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.
And place some lettuce on top of the prawns, then some noodles, carrot, cucumber and herbs. Don’t overfill or they will be hard to roll.
When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
Keep rolling tightly until the whole rice paper wrapper is rolled up.