Name: Vietnamese prawn spiralized rolls
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: juice of 1/2 lime -; 2 tbsp rice wine vinegar -; 1 tbsp palm sugar -; 3 tbsp fish sauce -; 1 bird's-eye red chilli , finely chopped (optional) -; 6 edible rice paper wrappers -; ½ small pack mint , leaves picked -; ½ small pack coriander , leaves picked -; 12 large king prawns (about 100g) -; 1 large carrot (about 130g), ends trimmed and spiralized into thin noodles -; 1 courgette , ends trimmed and spiralized into thin noodles -

Ingredients for - Vietnamese prawn spiralized rolls

1. juice of 1/2 lime

2. 2 tbsp rice wine vinegar

3. 1 tbsp palm sugar

4. 3 tbsp fish sauce

5. 1 bird's-eye red chilli , finely chopped (optional)

6. 6 edible rice paper wrappers

7. ½ small pack mint , leaves picked

8. ½ small pack coriander , leaves picked

9. 12 large king prawns (about 100g)

10. 1 large carrot (about 130g), ends trimmed and spiralized into thin noodles

11. 1 courgette , ends trimmed and spiralized into thin noodles

How to cook deliciously - Vietnamese prawn spiralized rolls

1 . Stage

Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.

2 . Stage

To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.

3 . Stage

Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.

4 . Stage

Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.