Fresh Spring Rolls with Mango, Prawn and Fresh Ginger with Dipping Sauce

Serves 4

Ingredients

• 150g Lion of Sahara Dried Mangoes, soaked till soft
  
• 12 cooked prawns peeled & sliced in half
  
• 12 rice paper sheets
  
• 1 small cucumber cut in sticks
  
• 1/2 punnet snowpea sprouts
  
• 2 cups vermicelli noodles, cooked
  
• 1 tbsn ginger shredded
  
• 2 tspn fish sauce
  
• 1/2 cup Vietnamese mint or mint
  
• 1/2 cup coriander
  

Dipping Sauce

• 1 cup coconut milk
• 2 tbs sweet chilli sauce
  
• 1 ½ tspn fish sauce

Combine vermicelli noodles, coriander, Vietnamese mint, fish sauce and fresh ginger. Place rice paper in warm water one at a time. When soft (10 sec) take out, put on flat surface, lay mango slice, two prawn halves, cucumber stick, noodle mixture and four snowpea sprouts in the middle, half way up the rice paper. Fold right side over, then fold bottom up and roll.

Dipping Sauce:
Mix ingredients together, place in dipping bowls. Arrange fresh spring rolls on serving plate overlapping with dipping sauce in a bowl.

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