1 tbsp chunk of ginger, peeled and finely chopped
2 tbsp soy sauce
2 tbsp lime juice
Chilli powder, to taste
2 garlic cloves, minced
1/3 cup all-natural peanut butter
1/3 cup coconut water (more or less as needed)
rice paper sheets
2 cups cooked prawns
2 medium carrots
1 medium cucumber
1 cup fresh basil leaves
3 capsicums, 1 red, 1 yellow and 1 green (eat the rainbow)
For sauce: blend or mix together all the ingredients until smooth
For rolls: cut the veggies into thin strips. Dip rice paper sheets in warm water (4-5 seconds) so they soften and become pliable (do this one at a time), then arrange your fillings horizontally on the bottom half. Fold over, then fold over two ends and roll up like a burrito. This may take a few tries to master so don’t worry if it doesn’t look perfect on first go.
For consumption: dunk in sauce.