Vietnamese prawn spiralized rolls

• juice of 1/2 lime
• rice wine vinegar↗2 tbsp tbsp
• palm sugar↗1 tbsp tbsp
• fish sauce↗3 tbsp tbsp
• bird's-eye red chilli↗1

  finely chopped (optional)

• edible rice paper↗6

  wrappers

• mint↗½ small pack

  leaves picked

• coriander½ small pack

  leaves picked

• large king prawns↗12

  (about 100g)

• large carrot↗1

  (about 130g), ends trimmed and spiralized into thin noodles

• courgette↗1

  ends trimmed and spiralized into thin noodles

Step-by-step instructions

1. 1

   Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.

2. 2

   To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.

3. 3

   Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.

4. 4

   Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.