Summer Prawn and Fresh Vege Wraps - Divine

I really love Vietnamese Fresh Wraps, but I find usually when people make them they are quite often lacking in seasoning...relying on the dipping sauce to get that extra flavour.
That means double dipping or just be eating raw vege wrapped in rice paper.
A bit boring.
Well I watched Giada at Home on Food TV and she made something similar to this.
The idea is to season the filling before wrapping in the rice.
Perfect. You can make them earlier in the day. They need some time in the fridge to amagalmate.

So you may think using Mayo takes away the Asian feel, but the addition of the Chili and Fish sauces
certainly belies that.

So for the Chili Mayonnaise
* 1/2 cup mayonnaise
* 1/2 cup Asian chili sauce
* 1 tablespoon fresh lemon juice
* 1 tablespoon fish sauce
* 2 cloves garlic, minced
* 1 tablespoon brown sugar
Mix together and put in fridge for flavours to meld.
There will be leftovers, it is so delicious you could put it on anything.

The amount of ingredients, I used was enough for 6 rolls

You will need
A box of rice paper rounds

12 cooked prawns cut into 3
1/2 carrot grated
1/2 red pepper finely sliced
1 spring onion finely chopped
2 tablespoons roughly chopped coriander
1 tablespoon of mint roughly chopped

Leaves from a soft lettuce
Skinny Rice noodles

For assembly
Soak the rice noodles in boiling water for about 5 minutes
Toss the vege with about 2 tablespoons of the mayo
Add I tablespoon of mayo into the prawns

Soak the rice paper rounds, one at a time in water, to soften
Takes about 40 seconds

Lay rounds on a tea towel
Place lettuce leaves in the middle
Pile spoonful of vege on top
Then some prawn pieces
Finish off with some drained noodles

Roll over once like little package
Tuck sides in and continue to roll
Moisten edges to seal

Put on a platter and keep in the fridge for several hours.
So fresh tasting, delicious.

We were so hungry I didn't even cut them in half which would make for a nicer presentation.