Vietnamese Shrimp Spiralized Rolls

Ingredients

• 1/2lime, juice of half, for dipping sauce
• 2 tbsprice vinegar, for dipping sauce
• 1 tbsppalm sugar, for dipping sauce
• 3 tbspfish sauce, for dipping sauce
• 1bird's-eye chili, chopped, for dipping sauce
• 6rice paper sheets
• mint, small bunch
• coriander, small bunch
• 12jumbo shrimp, cooked
• 1carrots, large, spiralized
• 1zucchini, spiralized

Method

1. 1

   Stir the lime juice, rice vinegar, palm sugar, fish sauce and chopped chili together with 50 ml of water, and leave the bowl to stand while the sugar dissolves.

2. 2

   Fill a wide bowl with warm water and spread a damp dish towel on the counter to work on.

3. 3

   Dip one rice paper sheet into the water for a few seconds, until it turns pliable but is still slightly firm, and lay it flat on the dish towel.

4. 4

   Lay a few mint and cilantro across the middle of the sheet, then two shrimp and a small handful of the spiralized carrot and zucchini, cutting the spirals shorter if they overhang.

5. 5

   Fold the two sides in over the filling, fold the near edge up, and roll it away from you tightly so the filling is sealed in.

6. 6

   Repeat with the remaining sheets and filling, keeping the finished rolls apart on the plate so they do not stick to each other.

7. 7

   Cut each roll in half on a diagonal and serve with the dipping sauce.