Vietnamese summer rolls

Ingredients

For 4 portions

• 🍙 8 medium sheets rice paper
• 🍜 80g rice noodles (dry)
• 🦐 150g shrimp (raw, peeled)
• 🥬 8 leaves lettuce
• 🥕 1 medium carrots
• 🥒 100g cucumber
• 🌿 1 Tbsp fresh coriander
• 🥣 2 Tbsp hoisin sauce
• 🥜 1 Tbsp peanut butter

Method

1. Cook the rice noodles according to the packet, rinse under cold water and drain well. Cook the prawns until just pink, then cool. Julienne the carrot and cucumber; prepare the lettuce leaves and coriander.
2. Make the dip: mix the hoisin sauce with the peanut butter, loosening with a splash of warm water if needed. Hoisin is a thick, dark, sweet-and-salty Chinese sauce made from fermented soybeans, garlic, vinegar, sugar and spices; you'll find it in jars next to the soy sauce.
3. Fill a large shallow dish with warm water. Dip one rice paper sheet for 5–10 seconds until pliable but still slightly firm (it will soften further as you work).
4. Lay the softened sheet on a clean board. Place a lettuce leaf near the bottom third, then a small amount of noodles, carrot, cucumber, coriander and 2–3 prawns.
5. Fold the bottom edge up over the filling, fold in the sides, then roll tightly away from you. Repeat with the remaining sheets.
6. Serve the rolls whole or halved, with the peanut-hoisin dip on the side.