Prawn Summer Rolls with Satay sauce

This recipe can feed 2-3 people and is great for a light meal on a hot summers day

Ingredients for summer rolls:

8 large rice paper sheets

150g of cooked prawns

1 red pepper (julienned)

1 yellow pepper (julienned)

1 large carrot (julienned)

1 shallot finely sliced

2 little gem lettuce

2 large handfuls of fresh coriander

1tbsp of chinese salt and pepper seasoning

Ingredients for satay:

4tbsp of peanut butter

200ml of coconut milk

3tbsp of sweet chilli

1tbsp of soy sauce

0.5tbsp of fish sauce

1tbsp of honey

1 lime squeezed

2tbsp of garlic granules

0.5tbsp of dried coriander leaves

Method for the summer rolls:

To begin with place the cooked prawns and the Chinese flavoring in a bowl and mix well leave for 5 minutes to marinate, then make sure you have all of your prepared veg ready for assembling the summer rolls.

To assemble the rolls, place a sheet of the rice paper in shallow bowl of lukewarm water until it has just softened. take the sheet carefully out of the water place either on a silicone matt (this is what I used) or a tea-towel covered board. Place some of the vegetable filling horizontally in the middle of the rice sheet and top with some of the coriander leaves, add the prawns and place a little gem leaf on top of it all. Fold the edge furthest away from you over the filling, roll the sheet to enclose the filling the fold the sides in and complete rolling the summer roll.

Repeat this process for the rest of the rice sheets and filling. Once you have completed all of your rolls place of a plate in the fridge whilst you make the peanut satay dipping sauce.

Method for satay sauce:

Add all the ingredients and bringing to a simmer for 5-10 minutes.