Fresh shrimp/prawn summer rolls | Marine Stewardship Council

Ingredients

• Salt- for boiling noodles
• 100g glass (cellophane) noodles
• 16 sheets rice paper
• 2 ripe avocados, peeled and cut into thin slices
• 300g MSC certified peeled shrimp or prawns
• 1 carrot, grated
• 100g bean sprouts
• Handful of coriander, picked off the stem
• Handful of mint, picked off the stem
• 50g unsalted roasted cashews, chopped For the dressing:
• 1 clove garlic, grated
• 1/2 tablespoon ginger, grated
• Juice of 2 limes
• 1 thai chilli, finely chopped
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon mint, finely chopped
• 1 tablespoon coriander (cilantro), finely chopped
• Salt- to taste