Vietnamese Summer Rolls

The Vietnamese summer rolls with prawns and packed full of loads of fresh herbs like Thai basil, mint and coriander, then whatever veg you want. I like to use cucumber, carrot, spring onions, lettuce and avocado and then topped with noodles and rolled in rice papers. Paired with a peanut dipping sauce and a classic Nuoc Cham it’s a perfect light summer salad.

Ingredients

Method

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Step 1

Prepare all your vegetables by thinly slicing cucumber, carrot, spring onions and avocado. Wash and dry lettuce leaves.

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For

2

M

I

250

g

Prawns, raw, approx 12 prawns

Thai basil, fresh

Mint, fresh

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Notes

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