Prawn and avocado Vietnamese summer rolls
How to make Prawn and avocado Vietnamese summer rolls
Ingredients:
* ginger thumb-sized piece, peeled and finely chopped
* red chilli 1, seeded and diced
* fish sauce 1 tbsp
* garlic 1 clove, crushed
* limes 2, juiced
* sesame oil 2 tsp
* cooked and peeled king prawns 9, halved
* rice paper wrappers 6, 22cm diameter
* coriander a handful of leaves
* avocado ½, finely sliced
* carrot 1, peeled and shredded
* rice noodle vermicelli 40g, rinsed and drained
* spring onions 2, shredded
Instructions:
Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes. Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.