Prawn and avocado rice paper rolls

Makes 16

Ingredients

125g dried vermicelli noodles, I have used brown rice vermicelli-find in the noodle section at the supermarket- cooked according to instructions, then rinse with cold water.

400g cooked prawns- count how many and divide by 16 to work how many to put in each one

1 carrot, cut in half to get 2 short pieces and then cut into matchstick size

1 lebanese cucumber, sliced lengthwise, scoop the seeds out with a teaspoon, and then slice thinly

½ red capsicum, sliced thinly

If you have some lettuce to use up you can shred a few leaves and add this in the veg mix

1 avocado, sliced

Mint leaves- about 3-4 for each roll. You could also use thai basil.

2 packs of rice paper- find in the Asian section at the supermarket

Dipping sauce is sweet chili sauce, lime juice and fish sauce.

Use approx. 1 lime, 2 tbsp sweet chilli and about 1-2 tsp fish sauce. Please taste and adjust according to your liking.

Method

Mix the noodles and vegetables together.

In a large frying pan put in some warm water.

Take 1 rice paper roll and dip in cover with water for about 5-10 seconds until flexible. If you leave to long it will end up breaking.

Place the rice paper on a clean board and near the bottom end of your paper put 3-4 prawns, a slice of avocado and a small handful of your noodle mix/veg and 3-4 mint leaves.

Fold like a burrito. Fold the bottom in, and then both sides and then roll up.

Serve with Thai dipping sauce.