Spicy prawn mayo rolls

These gluten- and wheat -free Vietnamese-style spicy prawn mayo rolls were created by the Little Book of Lunch writers Caroline Craig and Sophie Missing for Hellmann’s, and we think they tick all the boxes for a meal on the go! They’re crunchy, fresh-tasting and easy to eat with one hand. The ladies recommend mixing the prawns with Hellmann’s with Olive Oil and chilli sauce before rolling.

Ingredients (serves 8)

40g dried vermicelli rice noodles

140g cooked, peeled tiger or king prawns, cut in half lengthways

1tbsp Hellmann’s with Olive Oil

1tsp chilli sauce

8 rice paper pancakes

70g iceberg lettuce, finely shredded

4 radishes

topped and tailed, halved then sliced into thin half moons

A small handful of mint leaves

2tbsp crushed salted peanuts

For the dipping sauce:

3tbsp Hellmann’s with Olive Oil

3tsp chilli sauce

Method

Add noodles to a heatproof bowl and cover with boiling water. Leave to sit for around five minutes, then drain.

In a small bowl, mix together the prawns, mayonnaise and chilli sauce. Prepare all the other ingredients ready to roll.

Pour some hot water into a large, wide bowl. Dip a pancake in it briefly so it gets completely wet, then quickly place on a clean plate or chopping board.

Put a small pinch of lettuce 4cm up from the bottom of the pancake (leave at least 3cm space to the left and right) then top with a pinch of noodles, 3 prawn halves, a few slices of radish, mint and a sprinkle of crushed peanuts. Don’t overfill it!

Like a parcel, fold the left and right sides over the filling. Fold the bottom over as far as you can. Wrap the top of the pancake over to seal the whole thing. Try and keep it as tight as possible.

Mix together the additional Hellmann’s Real Mayonnaise and chilli sauce for the dip.

Line a large container with greaseproof paper then place the finished rolls in it (you can do two layers by separating them with another piece of paper).

Store in a cool bag or a cool place until ready to serve.

Recipe courtesy of Sophie Missing and Caroline Craig for Unilever Foods