Spring Rolls with Fish Free King Prawns

Spring Rolls with Fish Free King Prawns
For 8 Spring Rolls

1 box of Fish Free King Prawns
8 sheets of rice paper wraps
a bunch of fresh coriander
1 carrot
1 cucumber
200g thin rice noodles
1 tablespoon chili sauce
1 avocado, cut into strips
½ lettuce
2 spring onions
1 red chili
oil for frying

For the dipping sauce:
6 tablespoons hot water
1 tsp (palm) sugar
1 tsp rice vinegar
2 tablespoons soy sauce
1 clove garlic (crushed)
½ red chili (chopped)
juice of ½ lime

First make the dipping sauce by mixing hot water with the sugar. When the sugar has dissolved, add the rice vinegar and soy sauce. Add the crushed garlic and chopped red chili and pour the lime juice into the sauce. Garnish with fresh coriander leaves.

Fry the Fish Free King Prawns using a little oil and add the chilli sauce. Let them cool. Scrape the carrot, wash the cucumber and remove the seeds. Cut both into thin strips. Cut the spring onions and red pepper into thin rings. Remove the leaves from the lettuce and wash them in cold water, then drain. Cook the rice noodles as directed on package.

Soak the rice sheets for 10 seconds in hot water and "shake" a little. Place them on a clean surface. Add lettuce the middle (keep some space on the side). Fill with a little noodles, and add carrot, cucumber, avocado and some spring onions. Add the Fish Free  King Prawns, some coriander leaves and a little red chilli.  Fold the rice paper over the filling, then roll up until you get a nice roll.

Put the Spring Rolls on a serving platter and serve with the dipping sauce.