Prawn Summer Rolls

Dipping sauce: Put all the ingredients in a food processor and blend until smooth. Thin with a little water if needed.

Rolls: Put the fish sauce, lime juice and caster sugar in a bowl and stir to dissolve the sugar. Add the prawns and turn to coat. Cover and refrigerate if not using immediately.

Soak the vermicelli noodles in boiling water for 5 minutes or until soft. Drain well and refresh in cold water and drain again.

To assemble: Working with one wrapper at a time, soak in lukewarm water for 15-20 seconds until it just starts to soften. Place on a clean tea towel and pat dry. Invert the wrapper onto the bench and peel off the tea towel. Don’t soak the wrappers for any longer or they fall apart when you roll them up.

Place a mint leaf one third of the way up, in the centre of the wrapper. Place 2-3 prawns in a line over the mint. Top with a bundle of vermicelli, then capsicum, cucumber and mango.

Fold in both sides of the wrapper and roll up tightly, like a cigar. Repeat with the remaining ingredients and place the rolls on a tray, making sure they are not touching. Cover and refrigerate until ready to serve.

To serve: Arrange on a serving platter with the hoisin dipping sauce. A bowl of sweet chilli sauce can also be served. Makes 12.

Rice paper wrappers are available from Asian supermarkets. 

Cooks tip's

When working with rice paper wrappers:

• Use lukewarm, not hot water for softening the wrappers
• Don't soak the wrappers for too long. 15 - 20 seconds is all they need otherwise they become very sticky and difficult to work with
• Dry on a clean tea-towel then lie them on the bench to roll up, otherwise I find they tend to stick to the tea-towel