Prawn and red cabbage summer rolls with cashew butter dipping sauce

Step 1

Put the rice noodles in a bowl, pour over a kettle of boiling water and leave for 5 minutes.

Step 2

Drain in a colander and run under  a cold tap until cool.

Step 3

In a separate bowl, mix the red cabbage and carrot and toss with the fish sauce and 1 tbsp of lime juice.

Step 4

To make the dressing, whisk the cashew butter, remaining lime juice, soy and chilli with 4-5 tbsp of hot water.

Step 5

Dip a rice paper wrapper into hot water until softened, then fill with veg, rice noodles, a few prawns and some herbs in a horizontal line 1 /3 of the way up the wrapper.

Step 6

Fold up the bottom, then each side and roll so the filling is enclosed. Repeat with the remaining wrappers and filling.

Step 7

Serve with the sauce.