9 each king prawns, peeled and deveined or cooked
30g dry rice vermicelli noodles
1/2 each red pepper, thinly sliced
1 each small avocado
1/2 each lime
3 each rice paper sheets, round 22cm
3 tbsp light soy sauce
1 tsp fresh red chilli, finely chopped
1/4 each lemongrass stalk, finely chopped
1/2 each lime, juiced
If using raw prawns, bring a saucepan of water to the boil and season with a pinch of salt. Once boiling, add the prawns and cook for 1-2 minutes or until pink. Drain the boiling water and rinse with cold water immediately to stop the prawns from cooking any further. If possible, use a bowl of ice water to help cool the prawns down quicker.
Soak/cook the vermicelli noodles according to their instructions and then drain. Using a pair of scissors chop the noodles 3-4 times so that they are a more manageable length.
Cut the avocado into similar sized pieces to the pepper and then squeeze the lime over to ensure that it doesn’t go brown.
When ready to assemble use a plate that is bigger than the rice paper sheets and add enough cold water so that the rice paper can be full submerged.
Lay out the clean damp cloth in front of you and ensure that all the ingredients are laid out around you.
Take one rice paper sheet and submerge into the water on your large plate for 3-4 seconds or until slightly softened. The rice paper sheet will continue to soften once you’ve taken it out of the water. Lay it flat onto the damp cloth.
Lay 3 prawns in the centre of the rice paper sheet and top with 1/3 of the noodles. Add 1/3 of the avocado slices down first followed by 1/3 of the sliced peppers.
To fold the summer roll, bring the bottom of the rice paper sheet over the filling and stick down, adding a few drops of water if necessary. Then bring over both sides and tuck them neatly around the filling. Finally roll the summer roll upwards into the remaining part of the rice paper sheet.
Repeat for the other two rice paper sheets.
For the dipping sauce whisk all ingredients together and serve on the side.