1 thumb-sized piece ginger peeled and finely chopped
1 red chilli, seeded and diced
1 tbsp fish sauce
1 clove garlic, crushed
2 limes, juiced
2 tsp sesame oil
9 king prawns, halved cooked and peeled
rice paper wrappers 6, 22cm diameter
1 handful coriander leaves
½ avocado, finely sliced
1 carrot, peeled and shredded
40 g rice noodle vermicelli, soaked in boiling water for 5 minutes, rinsed and drained
2 spring onions, shredded
- Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes.
- Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle.
- Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.