• 12 round sheets rice paper
• 2 cups butter lettuce leaves, torn
• 1 Lebanese cucumber, deseeded, thinly sliced
• 1 bunch coriander, sprigs picked
• 1⁄2 bunch mint, leaves picked
• 500g cooked tiger prawns, peeled, deveined, halved lengthways
• 1 bunch chives
• 1 Tbsp vegetable oil
• 4 cloves garlic, crushed
• 4cm piece ginger, finely grated
• 1⁄2 cup hoi sin sauce
• 1 Tbsp peanut butter
• Juice of 2 limes
• Chopped roast peanuts, to serve
• Chopped red chilli, to serve
Soak 1 of the rice papers in warm water for 20 seconds, then drain well and lay flat on a work surface. Put a little of the lettuce, cucumber and coriander in a small pile at far side of sheet, then place 3 of the mint leaves in centre. Put 2 of the prawn halves, skin- side down, at closest side.
Fold over closest side of paper to enclose prawns, then fold in sides. Arrange 4 chives along fold line of length of sheet allowing to overhang at 1 end. Roll up to secure ingredients. Repeat Steps 1-2 to make 12 rolls.
Put vegetable oil in a small saucepan over a medium heat. Add garlic and ginger and fry for 2 minutes or until light golden. Add hoi sin sauce, peanut butter and lime juice, then simmer for 2 minutes. Transfer to a serving bowl and top with peanut and chilli. Serve rolls with dipping sauce on the side.