Vietnamese Spring Rolls with Dipping Sauce recipe | Delia Smith

Ingredients

• 8 Blue Dragon Vietnamese spring roll wrappers
• 24 large cooked peeled prawns, split in half lengthways
• 4 lettuce leaves, finely shredded
• 1⁄4 cucumber, seeds removed and cut into fine strips
• 4 spring onions, cut into fine shreds
• 1 tablespoon roughly chopped roasted peanuts
• 2 tablespoons fresh coriander leaves
• 1 tablespoon Kikkoman soy sauce
• juice of 1 lime
• 1 tablespoon toasted sesame oil
• 1 dessertspoon Thai fish sauce
• 1 teaspoon chopped spring onion (green parts only)
• 1 piri piri chilli from a jar (Tesco Ingredients or Waitrose Cooks’ Ingredients), stalk removed, de-seeded and finely chopped