Vietnamese spring rolls

Prep time: 20 mins

These summer rolls look fancy and sophisticated, but they're so easy to make. Just stop, drop, and roll!

Ingredients

For the dipping sauce:

1 teaspoon tamari sauce (deli's, good supermarkets and Asian stores)

2 teaspoons toasted sesame oil

2 teaspoons lemon juice

For the fillings:

3 large prawns, cooked and sliced lengthways (optional)

1 avocado, halved and pitted

1 medium carrot

½ small cucumber

¼ red bell pepper

1 leaf red cabbage for colour thinly sliced (optional)

3 sheets of rice paper (Asian markets and speciality deli's)

2 tablespoons tahini

3 leaves butter lettuce

1 tablespoon sesame seeds, toasted

Instructions

1.Mix all of the ingredients for the dipping sauce in a small bowl and set aside.

2.Peel and slice the avocado, carrot, cucumber and red cabbage (if using) into thin stripes.

3.Remove the white membrane and the seeds from the pepper and slice into thin stripes.

4.Dip a rice paper into a bowl of room-temperature water for a few seconds. Place the softenedrice paper onto a plate. Spread some of the tahini in the centre, add one butter lettuce leaf and a third of the vegetables in a tube like shape, top with 2 pieces of the sliced prawn*, sprinkle with some sesame seeds.

5.Drizzle some more tahini on top. Starting with the side closest to you, fold the rice paper over the filling, then fold in the corners and roll until it forms a tight burrito-like roll, and stick together. Cut in half. Repeat the process with the other two rice papers.

Place the rolls on a plate. Serve with the dipping sauce and garnish with the remaining sesame seeds

*if large prawns are unvailable, small prawnsalso work.

Enjoy

Denise