These are the most deliciously refreshing morsels to come out of Vietnam. They taste good for you, and they are. Perfect date food, but so moreish and easy to make that they can be eaten at any time - even pack a couple for lunch. So, if and when you feel the need to realign your dietary karma, prepare this recipe for guilt-free eating that is full of flavour.
|Juice of 2 limes|
|1 tbsp||fish sauce|
|1 clove||of garlic, peeled and minced or grated|
|¼||of an iceberg lettuce, shredded|
|2 tbsp||fresh Thai basil, shredded|
|2 tbsp||fresh mint, shredded|
|2 tbsp||fresh coriander, shredded|
|40g||raw peanuts, roughly chopped|
|1||fresh red chilli, finely chopped|
|1 tbsp||rice bran oil or vegetable oil|
|6||dried summer roll wrappers, about 15cm in diameter|
|18||cooked and peeled, medium-sized prawns|
|250g||cooked and cooled vermicelli noodles|
|4 tbsp||sweet chilli sauce, to serve|
Put the lime juice, fish sauce, sugar and garlic in a small bowl. Add 3 tablespoons of water and mix well until the sugar has completely dissolved.
Place the shredded lettuce, basil, mint, coriander, peanuts and chilli in a separate bowl. Pour over the dressing and toss together until all the ingredients are lightly coated.
Fill a small bowl with warm tap water. Lightly oil a small space of work surface or a chopping board. Dip one of the wrappers in the water and pull it out almost immediately. Lay the wrapper on the oiled surface. Lay 3 prawns in the middle of the wrapper, from left to right, leaving a wide edge all the way round. Place some of the cooked noodles and dressed salad on top.
Fold both ends of the wrapper over the filling and then lift the edge closest to you, folding it over the filling. Roll the whole thing over, away from you, so that all the edges are enclosed.
Repeat with the remaining wrappers and ingredients. Serve your delicious rolls with sweet chilli dipping sauce.