Oriental prawn and matchstick salad rice paper wraps

Serves: 4

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• 1  long red chilli, 1 piece root ginger, 75g/3oz carrot, ½ red pepper and 75g/3oz mangetout, all about 7½cm/3in long and cut into thin matchsticks
• 200 gram(s) (7oz) cooked peeled prawns
• Half  pack coriander, leaves only, roughly chopped
• 1 teaspoon(s) soy sauce
• juice of ½ lime
• 8-12 rice paper wraps (we like Blue Dragon Vietnamese Spring Roll Wrappers, 99p for 12, widely available), or use a wrap of your choice
• 75 gram(s) (3oz) enoki mushrooms, bottoms trimmed
• 75 gram(s) (3oz) bean sprouts

Method

1. Finely chop ¼ of prepared chilli and ginger, then place in a large bowl. Roughly chop prawns, then squeeze out excess liquid with your hands, and add to bowl along with coriander, soy sauce and lime juice. Mix well.
2. Fill a wide shallow bowl with warm water, then soak rice paper wraps, one at a time, for about 20 secs, till flexible. Remove, shaking off excess water, and lay onto surface.
3. Place vegetables in centre of top half of each wrap, then add 1tsp of prawn mixture. Fold bottom up then roll over each side, pressing filling in as you go to form a neat packet.

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