Dried Vietnamese rice paper rounds (bahn trang) are available from Asian food stores and helpful supermarkets. Do not buy sheets of edible rice paper used for baking, by mistake.

Ingredients
Feeds 6. Takes 20 min.


24 small, freshly cooked prawns
2tbsp sweet chilli sauce
2tbsp lime juice
1 ripe avocado
2 limes, quartered

12 small round rice-paper wrappers Sea salt and black pepper 1 bunch fresh mint 1 bunch fresh coriander Peel the prawns and set aside. Mix the sweet chilli sauce and lime juice and serve in a small pot for communal dipping or in six shallow sauce bowls. Pick a handful of leaves from the coriander and mint. Peel the avocado, cut in half lengthwise, and remove the stone. Finely slice the flesh, dice it, and squeeze a little lime juice over the top to stop it going brown.

Bring a pot of water to the boil. Use tongs to dip a single sheet of rice paper wrapper briefly in the boiling water until soft. Place it on a bench or cloth, and arrange two prawns in a single layer. Tuck in a tablespoon of diced avocado, some picked coriander and mint leaves, and scatter with sea salt and pepper. Squeeze with lime juice and wrap tightly as for a spring roll, tucking in the ends as you go. The rice paper will stick to itself and hold the shape.

Repeat the process for remaining ingredients. Serve soon after making, with the sweet chilli lime sauce for dipping. (Cut each roll in half to serve, if you like).

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