Spring rolls with wild prawns | Marine Stewardship Council

Ingredients

• 4 tbsp fish sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• juice of 1 lime
• 2 garlic cloves, finely chopped
• 1 red chilli (chile), deseeded and finely chopped
• 12 asparagus spears (stalks)
• 1 cucumber
• 1 carrot
• 150g / 5oz MSC certified cooked prawns (shrimp), peeled
• 4 spring onions (scallions), trimmed and cut lengthwise into thin strips
• 50g / 2oz baby spinach leaves
• 50g / 2oz bean sprouts
• handful of mint leaves, chopped
• handful of coriander (cilantro) leaves, chopped
• handful of Thai basil leaves, chopped
• 150g / 5oz glass noodles
• 12 rice paper wrappers
• 1 lime, cut into wedges