Rice paper rolls with coriander pesto prawns

Instructions

1 Place the coriander stalks (and about half of the leaves), garlic, the cashews, 1 teaspoon tamari, lemon juice, 1 teaspoon sweet chilli sauce and olive oil in a food processor and blend to make a paste. Put 1 tablespoon of paste aside, toss the rest with prawns.

2 Arrange coriander leaves, mint leaves, cut vegies, lettuce and peanuts in bowls in the middle of the table along with prawns. Mix the remaining tablespoon of coriander pesto with 1 tablespoon sweet chilli sauce, ½ teaspoon tamari, the lime juice and 2 tablespoons water to make a dipping sauce. Allow everyone to ‘roll their own.’ Fill a wide, shallow bowl with lukewarm water. Dip 1 rice paper sheet into the water for 4–5 seconds only. Place on a plate and arrange the lettuce and vegies down the centre.

3 Top with prawns and herbs. Fold up the sides, and roll to enclose the filling. Serve rice paper rolls with dipping sauce.