Prawn Salad Rolls with Peanut Dipping Sauce - Annabel Langbein – Recipes

Ingredients

• 100 g vermicelli rice noodles
• 1 iceberg lettuce very finely shredded
• 1 large carrot peeled and coarsely grated
• 200g prawn cutlets cooked, chopped
• 1/2 tsp sugar
• 1 cup torn mint leaves (60-70 leaves)
• 3 tbsp chopped coriander
• 30 small or 20 large rice paper rounds
• 2 tsp peanut butter
• 1/2 cup Thai sweet chilli sauce
• 2 tsp fish sauce
• 2 tbsp lime juice
• 2 tbsp chopped roasted peanuts