Rice paper rolls filled with prawns cooked in chilli, lime and ginger with mint and shredded apple.
Soak the rice noodles in hot water and allow to soften approx 15- 20 mins Place a pot of water to boil whilst you prepare the remaining parts of the dish.
Cut the chilli in half lengthways, remove the seeds and then slice into thin strips.
Pick and carefully chop the mint leaves.
Grate the apple
Zest and juice the limes, peel and grate the ginger.
shred the washed baby gem
Heat a wok over a high heat and when hot add the peanut oil. Add the chilli and ginger and prawns. Cook the prawns for a minute or so on each side and then add the lime juice and zest and then the shredded mint. Remove from the heat.
Place the soaked noodles into the boiling water for approximately a min. As they are already pre-soaked they will cook very quickly. place in colander and rinse with cold water and drizzle with a little sesame oil to prevent sticking.
Dip the rice paper sheets into warm water for 20 seconds, remove and dry on kitchen paper.
Place a small amount of cooked noodles, a basil leaf, the shredded baby gem and prawns in the bottom third of the sheet, top with beansprouts and then the apple. Spoon over some of the chill and lime sauce from the wok. Fold over into a log shape then fold the ends in, roll to the top to enclose and make into a roll.
Serve with a sweet chilli sauce or Vietnamese dipping sauce Nouc Nam
«Green mango is a nice alternative to the apple if you can source this.Also Chopped roasted peanuts will add another flavour and texture to these snacks.»