Vietnamese Rice Wraps with Prawns, Crunchy Vegetables & Lime Dipping Sauce

Serves six | Portions twelve

For the dipping sauce
  • 80ml soy sauce
  • 30ml sesame oil
  • 30ml honey
  • Juice and zest of 1 ½ limes
  • ½ clove of crushed garlic
  • 1 split bird’s eye chilli, seeds scraped out
  • Grinding of black pepper
For the wrap
  • 12 rice paper wrappers
  • ½ yellow pepper, julienned
  • 1 carrot, peeled and julienned
  • 1 small cucumber, julienned
  • 1 avocado, sliced
  • 24 cooked, small prawns
  • 10g chives
  • Handful of mint
  • Handful of basil leaves
  • Handful of bok choy leaves
  • 1 red chilli, thinly sliced into rounds
  • 50g rice vermicelli, cooked
  1. To make the dipping sauce, combine all the ingredients in a little bowl.
  2. Soak a rice wrapper in water until pliable, place on a damp tea towel, and neatly arrange the julienned vegetables, avocado, prawns, chives, bok choy, basil and mint leaves, and vermicelli in the centre of the wraps. Use the chilli sparingly.
  3. Fold the bottom of the wrapper upwards, over the fillings, and fold the sides of the wrap over the middle. Then roll up the wrap and slice off the very end of the wrap at an angle. Repeat with the remaining rice paper wraps, and serve with the dipping sauce.