It’s not quite Summer, but after all the over indulgence of Christmas I wanted something lighter.  These are packed with fresh veggies and herbs, and you can add whatever protein you like.  I used prawns because I had some left in the freezer, but left over cooked chicken or pork can be used and vegetarians can use firm tofu or tempeh.

You can find rice paper in Asian supermarkets and I’ll be honest it can be fiddly when you start working with it.  The one I used needed to be soaked in a bowl of water for a minute and I made a mess of the few I tried.  But you’ll get into a rhythm where you have a leaf of rice paper soaking while you assemble a roll and you be a total  machine at making these in no time.

You can spend time making designs etc, that can be seen through the rice paper to make them pretty ( I was hungry so decided not to faff about).  You can also use any variety of vegetables you enjoy.

I served this with a peanut (sort of stay sauce), which is quick and easy.

Serves 2

Sheets of rice paper (you’ll probably struggle with the first couple so consider these practice ones, but you’ll get into the way of doing it in no time)

Half a red pepper (thinly sliced)

Quarter head of red cabbage (thinly sliced)

Handful of sugar snap peas or mange tout (thinly sliced)

1 Carrot (thinly sliced)

50 Grams Thin rice noodles (cook according to instructions on the packet)

Herbs – I used mint and coriander

100 Grams Tiger prawns (use whichever cooked protein you have.

For the dipping sauce

2 Tbsp Peanut butter

Juice of half a lime

1 Tsp fish sauce

Pinch of sugar

1/2 Tsp Chilli power (or 1/2 fresh chili)

Method

• Assemble all your ingredients
• Check the instructions on the rice paper, mine told me to soak for 1 minute.  I used a large flat bowl and topped it up with warmish water. 
• Soak one sheet at a time, adding a new sheet to soak when you lift one out.  The paper should be soft enough to be pliable but not mushy
• Lift the soaked rice paper onto a board and fill with a selection of your fillings in the centre leaving a 2cm edge.  Don’t over pack or it will split.
• Fold in the edge closest to you and then tuck in the sides and fold into a roll (a bit like a smaller version of a burrito).  Set to one side and then start the next roll
• For the dipping sauce, adf all the ingredients to a bowl and stir in a couple of tablespoons of boiling water to loosen up the mixture and stir well before checking the seasoning
• Best eaten the day they are made