Name: Garden summer rolls
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 100g smooth peanut butter; 20ml light soy sauce; 1 tbsp mirin; 2 tsp sweet chilli sauce; ½ lime, juiced; 1 tsp runny honey; 120g fresh vermicelli rice noodles; 12 rice paper wrappers; 60 edible flowers (available from finefoodspecialist.co.uk); 18 cooked prawns, cut in half lengthways; 12 large mint leaves; 2 iceberg lettuce leaves, shredded; 25g ginger, peeled and very finely julienned; 1 large carrot, peeled and finely julienned; handful of coriander, torn

Rows of summer rolls next to a peanut dipping sauce.

100g smooth peanut butter
20ml light soy sauce
1 tbsp mirin
2 tsp sweet chilli sauce
½ lime
juiced
1 tsp runny honey
120g fresh vermicelli rice noodles
12 rice paper wrappers
60 edible flowers
(available from finefoodspecialist.co.uk)
18 cooked prawns
cut in half lengthways
12 large mint leaves
2 iceberg lettuce leaves, shredded
25g ginger
peeled and very finely julienned
1 large carrot
peeled and finely julienned
handful of coriander, torn

Method

step 1
In a bowl, combine the peanut butter, soy, mirin, chilli sauce, lime juice and honey with 40ml of hot water until you have a smooth dipping sauce.
step 2
Cook the noodles following pack instructions. Have all the ingredients to hand and fill a large bowl with hot water. Dip one of the wrappers into the hot water for 10 seconds until soft and pliable. Transfer to a damp worksurface and quickly add three to four flowers in a row close to one edge of the wrapper. Layer up with three prawn halves, a mint leaf, some noodles, lettuce, ginger, carrot and coriander.
step 3
Using damp hands, start to tightly roll the side that has the filling. When you’re halfway, fold the sides of the rice paper in and over the filling so it’s enclosed. Keep rolling until you have a complete roll. Transfer to a board, making sure the rolls don’t touch, and cover with a damp kitchen towel. Continue with the remaining rolls. Serve with the dipping sauce.