Vietnamese prawn spiralized rolls

• LimeJuice of 1/2
• Rice Vinegar2 tablespoons
• Palm Sugar1 tablespoon
• Fish Sauce3 tablespoons
• Birds-eye Chillies1 chopped
• Rice Paper Sheets6
• MintSmall bunch
• CorianderSmall bunch
• King Prawns12
• Carrots1 large
• Courgettes1

Instructions

1. 1

   Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.

2. 2

   To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on.

3. 3

   Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.

4. 4

   Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.

5. 5

   Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll.

6. 6

   Repeat until all of the wrappers and filling have been used.

7. 7

   To serve, slice on a diagonal and eat with the dipping sauce.