No-cook prawn and noodle spring rolls, by Ravinder Bhoghal
Ingredients to make 16 rolls
125g cooked rice noodles
5 spring onions, cut into fine strips
Half a red pepper, deseeded and cut into extra-fine strips
2 tablespoons finely chopped fresh mint
2 teaspoons caster sugar
3 garlic cloves, crushed
Juice of one lime
2 teaspoons rice vinegar
1 tablespoon nam pla (fish sauce)
16 rice paper spring roll wrappers
32 king prawns, butterflied
16 small sprigs of coriander
For the peanut and sweet chilli dip:
60ml sweet chilli sauce
Juice of one lime
4 tablespoons crushed salted peanuts
Don't be intimidated by spring rolls – they look terribly fiddly but they aren't at all. Once you've got the conveyor belt of dipping, stuffing and rolling going, they are mindlessly relaxing to make. They're light and refreshing and are bound to wow your guests – just don't let on how simple they are to make!
Rice paper spring roll wrappers are readily available in most supermarkets, but if you can't get hold of them there they are widely available in Asian food stores.
You can also make these wraps using large lettuce leaves instead of the rice paper wrappers.
To make the dip, combine all the ingredients in a bowl and stir well.
In a bowl, combine the cooked rice noodles, spring onions, red pepper, beansprouts, mint, sugar, garlic, lime juice, rice vinegar and fish sauce and mix well.
Dip the wrappers into hot water for 15 seconds, place on a tea towel and dab with another towel to remove excess water. Put 2 prawns vertically down the centre of one wrapper, leaving a 2cm space above and below the prawns.
Next, top with a coriander sprig, followed by a tablespoon or so of the noodle salad. Fold the bottom of the wrapper up over the filling. Fold in one side, then roll up tightly like a fat cigar. Repeat with the remaining ingredients to make 16 rolls. Cut the rolls diagonally in half through the middle and serve with the dipping sauce.
From 'Cook In Boots' by Ravinder Bhogal (HarperCollins, £18.99)