Vietnamese-Style Spring Cabbage and Prawn Rice Paper Rolls

Ingredients

• 300 spring cabbage, core removed, finely shredded
• 250 cooked king prawns, peeled, halved lengthwaysor use cooked shredded chicken
• 100 g rice vermicelli noodles
• 12 rice paper wrappers
• 2 carrots, peeled, cut into thin matchsticks
• 20 g fresh mint leaves
• 20 g fresh coriander
• 4 spring onions, trimmed, cut into thin strips
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce
• 3 tbsp smooth peanut butter
• 2 tbsp hoisin sauce
• 1 lime, juice only
• 1 cloves garlic, finely grated
• 60 ml warm water
• 1 red chilli, finely sliced (optional)

Contains: cereals gluten, crustaceans, milk, peanuts, sesame, soya, sulphites.

Method

1. Cook the rice vermicelli according to the packet instructions, usually 3–4 minutes in boiling water. Drain, rinse under cold water to stop the cooking and prevent sticking, then set aside in a bowl.About 5 min
2. Toss the shredded spring cabbage with the sesame oil, rice vinegar and soy sauce in a bowl. Leave it to sit for 10 minutes — this takes the raw edge off the cabbage and seasons it through.About 10 min
3. Make the dipping sauce: whisk together the peanut butter, hoisin sauce, lime juice, grated garlic and warm water in a small bowl until smooth and pourable. Taste and adjust with more lime juice if needed. Set aside.About 3 min
4. Lay all your filling components out in separate bowls or piles: the dressed cabbage, carrot matchsticks, vermicelli, prawns, mint, coriander, spring onions and chilli if using. Fill a wide shallow bowl or dish with warm water.About 2 min
5. Working one at a time, submerge a rice paper wrapper in the warm water for about 15 seconds until it just starts to soften and become pliable but is not yet fully floppy. Lay it flat on a clean damp surface.
6. Place 3–4 prawn halves in a neat row across the lower third of the wrapper. Top with a small bundle of vermicelli, a generous 30–40g portion of the dressed cabbage, a few carrot sticks, spring onion strips, mint and coriander. Do not overfill or the wrapper will tear.
7. Fold the sides of the wrapper inward over the filling, then roll from the bottom up tightly, like a burrito, to form a compact roll. Place seam-side down on a plate and cover with a damp cloth to stop them drying out while you roll the rest.
8. Repeat steps 5–7 with the remaining wrappers and filling. Arrange on a serving plate and serve immediately with the peanut dipping sauce alongside and sliced chilli if using.About 15 min