Fresh rolls with smoked cod, prawns and sweet & sour dip

Cooking instructions

Stir the mayonnaise and satay sauce together and place in a piping bag.

Stir the cooled, toasted sesame seeds into the chilli sauce.

Dip the sheets of rice paper into the boiled and lightly cooler water one at a time for about 8 seconds, depending on the water temperature. Place the sheets of rice paper on a clean, damp, well-wrung, tea towel. Place 3-4 prawns in the middle of the paper. Then place 1-2 slices of smoked cod and finally the lettuce, cucumber, basil and peanuts. Pour the dressing over the salad and fold the sheets tightly into small rolls.

Serve with the sweet & sour dip.