Fresh rice paper rolls with mango, prawns and chicken

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These colourful fresh rolls are packed with mango, smoked chicken, prawns, noodles and crunchy vegetables. They look bright on the plate and work very well as a light lunch, picnic dish or starter.

Serves: 4 people

Preparation time: 180 min

Ingredients

• Raw beetroot – 100 g
• Rice noodles – 80 g
• Ripe mango – 1
• Carrot – 100 g
• Smoked chicken breast – 100 g
• Cooked prawns – 18
• Rice paper sheets – 12
• Lettuce – 1 head
• Daikon cress or alfalfa – 1 punnet
• Fresh coriander – 4 sprigs
• Water – 100 ml
• Sugar – 100 g
• Red chilli – 1
• Lime – 1
• Chilli sauce – 50 ml
• Fish sauce – 50 ml

Method

1. Cook the rice noodles, cool them and mix them with finely cut beetroot. Slice the mango, carrot and smoked chicken into thin strips.
2. Halve the prawns lengthwise and prepare the lettuce, cress and coriander.
3. Make a simple dipping sauce by dissolving sugar in water, then mixing in chilli, lime, chilli sauce and fish sauce.
4. Soften the rice paper sheets briefly in warm water. Fill with lettuce, noodles, vegetables, chicken, mango, prawns and herbs, then roll up tightly.
5. Serve the rolls chilled or cool, with the dipping sauce alongside.