Prawn Spring Rolls

Become a Lady who Lunches

10   Rice Paper Pancake Roll-ups
0.5 cup 125 g   Rice Vermicelli
30   Shelled and cooked Prawns
0.25 cup 60 ml   Sweet Chili Sauce
0.5   Cucumber, peeled and seeded
1   Carrot, peeled and sliced
5   Green Onions, sliced lengthwise
0.5 cup 125 ml   Peanut Butter, smooth or chunky
2   Garlic Cloves
2 tbsp 30 ml   Sweet Chili Sauce
0.25 cup 60 ml   Cilantro, finely diced
1. Soak the vermicelli noodles as per packet instructions, drain and set aside. Wash and peel both the cucumber and carrots and slice in fine matchstick sized pieces. Likewise, slice the green onions lengthwise.

2. Mix the noodles, vegetables and a fourth of a cup of sweet chili sauce together in a small dish, and set aside. Soak the Rice paper roll-ups in a shallow dish of hot water for a minute or so, until they're rehydrated. Lay them out on fresh teatowels to pat dry.

3. Spoon a small amount of the noodle-veggie mixture onto the middle of each rice paper pancake. Lay three cooked and cooled prawns on top, then fold one half of the wrap over top of itself, and roll as tightly as possible. Continue with the remaining filling and pancakes.

4. Set spring rolls in the fridge to chill, and then make the sweet peanut sauce. In a small sauce pan, over medium heat, stir the peanut butter, sweet chili sauce, minced garlic cloves and finely diced cilantro. Serve the cooled spring rolls with the sauce for a light, chic lunch.