SUMMER ROLLS

Recipe: Lilian Walters

Yield: 8 Prep Time: 30 mins Cook Time: 30 mins Difficulty: Medium

Ingredients:

· 150g pork belly, rind removed · 16 large raw, peeled prawns · 1 stalk of lemongrass, crushed · 1 block of rice vermicelli · 4 sprigs of mint, leaves picked · 4 sprigs of coriander · 4 sprigs of perilla leaves · 2 chinese chives, cut into 10cm lengths · 1 carrot, peeled and grated · ¼ cucumber, cut into thin matchsticks · 1 soft lettuce, ½ shredded · 4 tbsp salted roasted peanuts, roughly chopped · 8 rice paper wrappers · Salt for seasoning

Method:

For the dipping sauce:

· 1 tbsp sugar · 2 tbsp lime juice · 1 tbsp fish sauce · 1 garlic clove, crushed · 1 bird 's eye chilli, finely sliced · Sesame seeds for garnish

1 . Put the pork belly in a pan and cover with water. Bring to the boil , then turn down the heat, cover and simmer for 20-25 minutes, until cooked through. 2. Allow to cool , slice thinly. Put the lemongrass and 1 tbsp salt in a pan and bring to the boil . 3. Add the prawns, turn down the heat and poach for 2 mins until pink. Drain and cut in half. 4. Put the noodles in a large bowl and pour over boiling water until cooked . 5. Half fill a large bowl with cold water. Dunk a wrapper in until pliable. Lay flat on the chopping board . 6. Arrange two sliced chives horizontally, close to the bottom edge. 7. Place four prawn halves in a horizontal line. Top with a line of herb leaves. 8. Add a pinch of carrot and a few cucumber sticks, some of the sliced pork, then a small clump of vermicelli. 9. Finish with some shredded lettuce and a line of crushed peanuts. 10. Bring the bottom edge of the wrapper tightly up over the filling, and fold the sides in over it. 11 . Continue to roll up tightly and place on a plate, join-side down. 12. Cover rolls with lettuce leaves or a damp tea towel to keep them fresh. 13. To make the dressing, whisk the sugar into the lime juice to dissolve, and then add the remaining ingredients. Adjust to taste if necessary.