Vietnamese Rice Paper Rolls

Ingredients

170ml lime juice

2 tsp grated lime zest

4 tbsp sweet chilli sauce

2 tsp fish sauce

2 tsp soft brown sugar

12 15cm rice paper wrappers

12 prawns, cooked, peeled and halved (lengthways)

1 small carrot, cut into 5cm long julienne strips

1 small Lebanese cucumber, cut into 5cm batons

½ avocado, sliced

1 stick celery, cut into 5cm long julienne strips

3tbsp fresh coriander leaves

2 tbsp fresh Vietnamese mint leaves, torn

5 spring onions, thinly sliced

Method

Combine first five ingredients together in a small bowl.

Dip one rice paper wrapper in a bowl of warm water for 10 seconds to soften, then lay on a flat clean surface. Place 2 prawn halves and a little of each remaining ingredient in the middle of the wrapper. Drizzle vegetable and prawn pile with one teaspoon of the sauce. Fold in both sides of the wrapper and roll up tightly

Repeat with remaining wrappers and ingredients and serve with leftover sauce for dipping.

Reduce heat, stir in sauces, sugar, onion and green onion. Continue stir-frying for a further 2-3 minutes.

Place prepared lettuce cups between serving plates. Combine chicken mixture, pine nuts and coriander and divide between lettuce cups, serve immediately.

Makes 12

*Wusthof Le Cordon Bleu 17cm Santoky Knife. RRP $209.00