Peas and Shrimp and Asian Vegetable Rice Paper Rolls | Birds Eye

Ingredients

• 150 g Garden Peas 375g Birds Eye Peas
• 50g Vermicelli Rice Noodles
• 1 Avocado, peeled and cut into chunks
• Sea Salt Flakes & Freshly Ground Black Pepper
• Handful beansprouts
• 12 x 20cm Round Rice Paper Wrappers
• 18 Cooked Tiger Prawns, cut in half lengthways
• A handful of Coriander & Mint Leaves
• 1 Small Carrot, peeled and cut into ribbons
• For the Dipping Sauce:
• 2 Garlic Cloves, crushed
• 1 small Red Chilli, deseeded and finely chopped
• 1 TBSP finely chopped Fresh Ginger
• 1 TBSP Golden Caster Sugar
• 1 TBSP Fish Sauce
• Juice of 1 Lime
• 1 TBSP Soy Sauce