Looking for a light meal to serve on a hot day? These summer rolls are it. Curtis completes the dish with two different and delicious dipping sauces.
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Cook the noodles in a large saucepan of boiling water, stirring occasionally, for 2 mins or until tender. Using a slotted spoon, transfer noodles to a colander. Refresh under cold water and drain well.
Return water in saucepan to the boil over high heat. Remove from heat. Add the prawns and set aside for 3 mins or until the prawns curl and change colour. Using a slotted spoon, transfer prawns to a chopping board to cool slightly. Cut the prawns in half lengthways and set aside to cool.
Fill a large shallow bowl with warm water. Dip 1 rice paper sheet in water, then drain and place on a clean board (it will continue to soften on standing). Place a little mango along the bottom third of the rice paper sheet. Arrange 3 prawn halves just above the mango. Top with 1/4 cup mixed herbs, some noodles and 1 lettuce leaf. Fold the bottom of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose. Transfer to a serving plate. Repeat with the remaining rice paper sheets, mango, prawn halves, mixed herbs, noodles and lettuce to make 12 rolls.
To make nuoc cham dipping sauce, in a small bowl, whisk the fish sauce, sugar, garlic, chilli, if using, coriander and 1/4 cup (60ml) water. Add the lime juice and stir to combine.
To make the hoisin dipping sauce, in a small bowl, whisk the hoisin sauce, peanut butter, sugar, lime juice and 1 tbs water. Stir in the cashews.
Serve summer rolls with nuoc cham and hoisin dipping sauces.
Serve with lime wedges
COOK. STORE. SAVE.
Clever storage: These rice paper rolls are best eaten straight away. If you have any leftover nuoc cham dipping sauce, store it in an airtight container in the fridge for 2-3 days. Use it as an Asian-style salad dressing.