Fresh healthy colourful meal for warm summer nights.
Ingredients (makes 12):
For the peanut sauce:
½ smooth peanut butter
1 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 clove garlic, grated
1 tbsp freshly grated ginger
4 tbsp boiling water
¼ crushed, toasted peanuts, for serving
For the rolls:
2-3 lettuce leaves
A handful mint leaves
A handful long chives
Pour the frozen prawns into a bowl and let them defrost.
Chop the carrot and cucumber into thin batons and chop the lettuce to a similar size and arrange on plates. Thinly chop the mint leaves and long chives.
To make the sauce, combine the peanut butter, soy sauce, vinegar, garlic, ginger, boiling water and the crushed peanut.
Once the prawns are defrosted, bring all the items to the table, along with a plate full of water.
To assemble the rolls, submerge the rice paper under the water for a few moments until the rice paper feels malleable. Return back to your plate, and spread the peanut sauce over the rice paper, then stack the items onto the paper (be careful not to over fill or you’ll struggle to roll it up). Fold the front end closest to you over the filling, fold the sides in and begin to roll.