Grilled Prawn Vietnamese Summer Roll

• 200g tiger prawns -cooked
• 4 rice paper sheets
• 120g cooked rice noodle or vermicelli
• 50g carrot julienne or strips
• 50g cucumber julienne or strips
• 50g pickled red cabbage
• 10g mint leave
• 10g thai basil
• 10g coriander
• 80mil for soaking.
• 80ml yuzu ponzu sauce – for dipping
• Sesame seeds

Method

1. in a bowl place the noodles and 80mls of the dressing and leave to soak for 30 mins.
2. Take a large bowl of water and one by one soak a rice paper sheet for about 30 seconds to soften. Then remove drain and spread onto a chopping board
3. First lay a few pieces of the herbs, then the noodles, then the vegetables and some prawns just below the centre then fold in the sides and roll into a sausage
4. Cut in half and serve on a plate with some yuzu dipping sauce