Prawn Mango Avocado Summer Rolls with Spicy Peanut Sauce

In a small bowl whisk together all the peanut sauce ingredients to make a smooth creamy sauce. If needed, thin out with a few teaspoons of water to create desired consistency. Spoon into a serving bowl and allow to rest in the fridge for 30 minutes to allow the flavours to develop.

Cover a plate with paper towel. In a small sauce pan over medium heat, add the prawns with the olive oil. Lightly sauté the prawns until they are pink and curled tightly. Remove from pan and place on prepared plate in the fridge while you prepare the remaining ingredients.

Peel and slice the mango into thin strips. Slice the avocado in half, remove the pit, slice thinly then remove the skin. Slice the lime in half and squeeze juice over the mango and avocado.

Julienne the cucumber and bell pepper. Thinly slice the red cabbage.

Cook the vermicelli noodles according to the package directions, toss with sesame oil and set aside.

In a large frying pan, one large enough that the rice paper will lay flat in the bottom of the pan, add 1 inch of water. Bring the water to a simmer and turn off the heat. One at a time add a rice paper to the water, allow it to soak for about 15-20 seconds until the edges just start to curl and soften, carefully remove and shake off any excess water and lay the paper flat on the cutting board.

Lay 3 prawns in a row in the centre of the rice paper. Layer in a slice of mango, avocado and a few slices of each of the veggies, a few vermicelli noodles and a sprig of mint and cilantro leaves on top of the prawns.

Carefully roll up the rice paper by folding the edge nearest to you up over the filling, then folding in each of the sides and then rolling it up. Place seam side down on a serving plate. Repeat with the remaining rice paper wrappers.

Serve with peanut sauce for dipping on the side.