Vietnamese Prawn Rolls | Sheffield Markets

Ingredients

• 2 garlic cloves, finely chopped
• 1 small red chilli finely chopped
• 1 tbsp finely chopped ginger
• 1 tbsp golden caster sugar
• 3 tbsp fish sauce
• Juice of 1 lime
• 100g vermicelli rice noodles or bean thread noodles
• 12 x 20cm round rice paper wrappers
• Handful mint leaves
• 18 cooked prawns, cut in half lengthways
• 2-3 large iceberg lettuce leaves, torn into 12 pieces
• 1 carrot, cut into thin batons
• Coriander
• Thai basil
• Chives
• 50g beansprouts