Prawn and mango rice paper rolls

Instructions

1 Place one rice paper in a shallow bowl of warm water for 15 seconds or until soft.

2 Lay paper on a clean work surface, then place a prawn in centre. Top with coriander leaves, then avocado, mango, carrot, vermicelli and lettuce. Fold in both ends, then roll up to firmly enclose. Continue with remaining papers and ingredients to make 12 in total.

3 To make chilli mango dipping sauce, place mango, syrup, zest and juice in a food processor and process for 30 seconds or until just combined. Add 3 tablespoons water and process for a further 30 seconds or until smooth. If too thick, add more water to achieve desired consistency. Transfer to a dish and top with chilli.

4 Garnish rolls with edible flowers and serve with chilli mango dipping sauce on the side.