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1
First prepare the dipping sauce.
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2
Peel and finely grate the root ginger, deseed the chilli and finely chop it and the coriander, then mix in a bowl with the remaining ingredients and 3 tablespoons of water.
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3
Cover and chill in the fridge until ready to use.
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4
(Left covered in the fridge, it will keep for 48 hours.)
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5
Next peel the cucumber and cut into cubes about 5mm/ 1/4in in size, finely chop the coriander and roughly chop the cashew nuts.
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6
Cover the rice noodles in boiling water and leave for as long as instructed on the packet (usually around 10 minutes).
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7
Once soft and pliable, drain and place in a large bowl.
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8
Pour over the toasted sesame oil, then add the prawns, cucumber, coriander and cashew nuts and mix together until combined.
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9
Prepare the spring roll wrappers by immersing each in cold water for a few seconds and then placing on a clean tea towel for 1 minute to allow it to soften.
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10
Transfer each softened wrapper to a chopping board and spoon about 2 tablespoons of the rice noodles and prawns along the centre of the wrapper.
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11
Fold in two opposing sides of the wrapper and then fold over one of the remaining sides to cover the filling by about a third.
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12
Continue to roll the wrapper so that the filling is completely enclosed.
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13
Set aside on a plate and continue this process with each sheet of rice paper until you have made all of the noodle rolls.
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14
You can then either serve the rolls immediately with the dipping sauce or cover and refrigerate for a few hours until ready to serve.
