INGREADIENT

• 8 thin asparagus spears woody ends removed
• 8 round rice paper sheets
• 8 prawns cooked shelled halved lengthways
• 1 cup iceberg lettuce shredded
• 1 handful Thai basil leaves only
• 1 avocado sliced
• 1 Lebanese cucumber cut into matchsticks

Dipping sauce

• 2 tbs lime juice
• 1 tbs fish sauce
• 1 tsp sugar
• 1 bird's eye chilli finely chopped

Direction

1. Dipping sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
2. Blanch asparagus until tender crisp, but still bright green. Cut spears in half across bunch.
3. Rolls: Half fill a large bowl with lukewarm water. Dip one whole sheet of rice paper in water and lay flat on a plate.
4. Place 2 prawn halves in a line 3cm from top of wrapper. Top with a little shredded lettuce, 2 Thai basil leaves, 1 slice avocado, cucumber strips, and 2 pieces of asparagus.
5. Fold sides of rice paper over filling, and then roll firmly from bottom to top, or how you prefer.
6. Place each roll on a serving plate and cover with a slightly dampened cloth, while preparing remaining rolls.
7. Serve immediately with the dipping sauce