Bright, fresh and full of flavour, these Vietnamese rice paper rolls make a great canapé, snack or light lunch.
To wrap the rolls, soften the rice paper wrappers in hot water (10-30 seconds), shake off any excess water then transfer to a clean damp tea towel
Working quickly, top with a 1 cooked prawn (or other), a little cucumber, carrot, lettuce, cabbage, 2 basil leaves, spring onion and coriander in the middle and roll up to form a cylinder, tucking in the sides as you go
Place on a tray lined with baking paper and cover with a damp tea towel while you make the remaining rolls
To make the dipping sauce: place all the ingredients in a bowl and stir until combined
Garnish with sesame seeds and serve
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