Quick bites: How to make these delicious Thai prawn summer rolls

Thanks to Tracklements for this delicious recipe, which takes 20 minutes to cook and makes ten rolls.

You’ll need

• 1 tsp ground nut or toasted sesame oil
• 100g fresh, king prawns
• 1 tbsp light soy sauce
• 10 rice paper wraps

For the peanut sauce

• 2 tbsp Tracklements Fresh Chilli Jam (RRP £3.95)
• 2 tbsp salted peanuts, crushed

For the salad

• 1 handful Thai basil, torn
• 1 handful fresh coriander, chopped
• 1 handful fresh mint
• ½ iceberg lettuce, shredded
• 1 carrot, shredded

Method

1. Heat the oil, chop the prawns and fry until pink. Add the soy sauce, stir for 1 minute, then set aside.
2. Mix the Tracklements Fresh Chilli Jam and chopped peanuts in a bowl.
3. Prepare salad ingredients and place in individual bowls – this makes it easier to build each wrap.
4. Soak a rice wrapper in a large bowl of hot water for about 30-60 seconds until soft. Place on a clean chopping board. Add another wrap to the hot water as you fill and roll the first one.
5. To fill, place a heaped tablespoon of the salad mixture towards the bottom of the wrap, top with the peanut sauce and a teaspoonful of the prawns and spread out horizontally.
6. Fold the sides of the wrapper over the ingredients, bring up the bottom tucking it around the ingredients, roll up into a pancake, secure the edge with a little water and press.
7. The rolls will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat.