Vietnamese Rice Paper Rolls

These are traditional Vietnamese cold rolls or rice paper rolls, the filling usually consists of prawns or shredded pork, with rice noodles, various herbs and vegetables. I've added my twist with some mangoes.

Ingredients

For the rolls:
A packet of dried rice paper rounds
20 cooked prawns, peeled and sliced in half
150g of rice noodles soaked in boiling hot water for 15mins, drained
Mangoes, cut into thick batons
Cucumber, cut into long thick strips
Carrots, cut into long strips
Sprigs of coriander, garlic chives, basil

For the sauce:
2 tbsp of sweet chilli sauce
1/2 cup lemon/lime juice
1-2 tbsp of fish sauce
a handful of grated carrots
1 tbsp sugar
2 tbsp of chopped toasted peanuts

Method:

1. Prepare all the ingredients for the rolls.
2. Have ready a large bowl of hot water and a plate/board to do the wrapping on.
3. Soak the rice paper in the hot water for 30 seconds and place it on the board.
4. Start layering the filling. The bottom most layer (closest to the rice paper skin) is the presentation side, so lay down the pretty herbs and prawns first.
5. Then add the noodles, veges, and mango.
6. Wrap up and seal the edge with a bit of water.
7. Place seam down on plate.
8. To make the sauce, combine all ingredients, stir till the sugar is dissolved.