FRESH SPRING ROLLS & DIPPING SAUCE

8 Rice papers
2 lettuce leaves roughly shredded
8 cooked prawns peeled and cut in half lengthwise
2 spring onions cut very thinly on the diagonal
1 Lebanese cucumber shredded very finely
Half carrot shredded very finely
Half cup of bean sprouts
2 tsp garlic, crushed
I tbsp pickled ginger finely shredded
16 lengths of garlic chives.

1. Dunk the rice paper wrappers briefly in warm water and then lay them out on a bench
2. Place a small amount of lettuce followed by the prawns, followed by a small amount of other fillings except the chives, towards the end closest to you..
3. Tuck the sides and then do one roll. Then place the two sections of garlic chives, leaving about 2 cm hanging out. Roll up firmly and neatly.
4. Serve with a dipping sauce.

You can vary the fillings, make them vegetarian or use different protein fillings. Chinese roast pork and chicken work well.