Rainbow rice paper rolls

• fine vermicelli rice noodles↗50g g
• rice paper wraps12
• mint↗handful of

  or coriander leaves, or snipped chives (or a mixture)

• cooked prawns↗200g g

  or cooked and shredded chicken

• cucumber↗¼

  trimmed and finely sliced into matchsticks

• carrot↗1

  trimmed and finely sliced into matchsticks

• red cabbage↗40g g

  very finely sliced

• radishes↗small handful of

  trimmed and thinly sliced

• mango↗½

  stoned, halved and finely sliced

• sweet chilli sauce↗2 tbsp tbsp
• tahini↗1 tbsp tbsp
• low-salt soy sauce↗1 tbsp tbsp
• sesame oil↗1 tsp tsp

  plus extra for drizzling

• lime↗½

  juiced

Step-by-step instructions

1. 1

   Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.

2. 2

   Next, make the dipping sauce by mixing all the ingredients together. Set aside.

3. 3

   Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it’s flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don’t overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you’re finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.