Vietnamese Rice Paper Rolls

These lovely light summer rolls contain vegan prawns and plenty of herbs for a delicious light lunch.

Method

• Boil rice noodles for 3 to 5 minutes.

• Rinse thoroughly with cold water and drain well so they don’t stick together.

• Fill a large bowl with warm water.

• Dip one wrapper into the water for a few seconds (1-3 secs) to soften.

• Lay wrapper on the plate and place 2 Fry’s ‘prawn’ halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.

• Lay the avocado slices over the top.

• Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.

• Repeat!

• Sauce: Mix the hoisin sauce and peanuts together.

• Serve the rice paper rolls with hoisin-peanut dipping sauce.