Summer rolls

Ingredients

• 100g/3½oz vermicelli rice noodles (2 nests)
• 150g/5½oz frozen edamame (soya beans), defrosted
• 1 carrot
• 12 rice paper wrappers, 22cm/8½in diameter
• 300g/10½oz cooked, peeled king prawns
• 150g/5½oz radishes, finely sliced
• 1 bunch (30g/1oz) mint, leaves only
• 1 bunch (30g/1oz) coriander, leaves only
• 4cm/1½in piece fresh root ginger, peeled
• 2 garlic cloves
• 1 lime, juice only
• 2 tbsp palm sugar, finely grated (or light brown sugar)
• 3 tbsp Vietnamese fish sauce (nuoc mam nhi)
• 1 green bird’s-eye chilli, finely sliced
• 1 tbsp vegetable oil
• 1 shallot, finely diced
• 2 tbsp tamari
• 2 tbsp crunchy peanut butter
• 2 tsp maple syrup

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