Shrimp Summer Rolls with Nuoc Cham Recipe | Food Network UK

Ingredients

• One 8.8-ounce package rice vermicelli (see Cook's Note)
• 12 large peeled and deveined prawns (about 8 ounces)
• 80ml freshly squeezed lime juice
• 3 tablespoons sugar
• 3 tablespoons fish sauce (see Cook's Note)
• 1 large clove garlic, finely grated
• 1 red Thai bird chile or 1/4 red jalapeno, finely chopped
• Eight 8 1/2-inch round rice paper wrappers
• 2 scallions, cut into 1 1/2-inch matchsticks
• 1 medium carrot, cut into 1 1/2-inch matchsticks
• 1/3 English cucumber, cut into 1 1/2-inch matchsticks
• 170g mint leaves
• 170g coriander leaves
• 170g Thai basil leaves or sweet basil leaves
• 28g roasted salted peanuts, chopped