Summer rolls with peanut dipping sauce
Ingredients
- 100g vermicelli rice noodles
- ½ tsp sesame oil
- 12 round rice paper sheets
- 10g mint leaves picked
- 10g coriander leaves picked
- 10g Thai basil (optional but recommended)
- 18 cooked prawns halved through the centre lengthways
- ½ cucumber cut into matchsticks
- 1 carrot cut into matchsticks
- 5 tbsp crunchy peanut butter
- 1 tbsp low-sodium soy sauce
- 1 tsp chilli flakes
- 1 garlic clove grated
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