Saigon Summer Rolls with 3-Spice Dip
Get ready to cook
1. For dip, mix dipping sauce ingredients together.
2. Prepare a shallow bowl of hot water. Submerge 1 rice sheet in the water and soak for 5-10s until soft and pliable. Place sheet on a clean board.
3. Place 3 halved prawns in the middle of the sheet; top with lettuce, vermicelli, coriander, mint leaves and spring onion. Fold sheet bottom over filling ingredients, fold over sides and roll sheet to close. Repeat for the rest. Serve immediately with dip
10 rice paper sheets (about 22cm diameter)
15 cooked king prawns, halved lengthways
100g cooked rice vermicelli (about 50g dried)
20 sprigs coriander
30 mint leaves
5 spring onions, finely sliced
10 lettuce leaves, shredded
100g Shandong Sweet Paste
50g sweet chilli sauce / sriracha
Juice of ½ lime
Optional: 2 tablespoons ground peanut to garnish