Ingredients

• 1 tablespoon peanut oil
• 2 tablespoons shredded ginger
• 5 large (mild) red chillies, seeded and shredded
• 2 kaffir lime leaves, shredded
• 300g (1 0 oz) peeled small green (raw) prawns
• 4 spring (green) onions, shredded
• 2 Lebanese cucumbers, shredded
• ⅓ cup shredded fresh mint
• 2 tablespoons lime juice
• 1 tablespoon fish sauce*
• 12 medium rice paper wrappers*

Instructions

1. Heat the oil in a frying pan over medium heat. Add the ginger and chilli and cook for 3 minutes or until crisp. Add the kaffir lime leaves and prawns and cook for a further 3 minutes or until the prawns are cooked through. 
2. Set aside to cool. When cool, combine with the spring onions, cucumber, mint, lime juice and fish sauce.
3. Place a rice paper wrapper in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry.
4. Place a little of the chilli salad down the centre of the rice paper wrapper and fold over one end to make a base.
5. Roll over one side and then the other to enclose the filling.
6. Serve the rice paper rolls with soy sauce or sweet chilli sauce in small bowls for dipping.

   Serves 4 as a starter.