Tempura prawn rice paper rolls with chilli mayonnaise

Step 1

Combine mayonnaise and sambal oelek in a bowl. In a separate bowl, combine soy sauce and vinegar. Set aside.

Step 2

Heat oil in a pan over medium heat to 160°C (a cube of bread will turn golden in 45 seconds). Whisk flour and sparkling water until combined. Dust the prawns in extra flour, then, in batches, dip in the batter. Deep-fry for 3 minutes or until golden and puffed. Drain on paper towel.

Step 3

Soak 1 rice paper sheet in a bowl of cold water for 30 seconds or until pliable, then place on a clean work surface. Place a few slices of avocado at the end nearest to you. Top with sesame, carrot, coriander, 1 prawn and some chilli mayonnaise.

Step 4

Fold in the sides of the sheet, then roll up to enclose. Repeat to make 16 rolls.

Step 5

Serve rice paper rolls with the soy dipping sauce, remaining chilli mayonnaise and lime wedges to squeeze over.