How to make it

1. Prepare Sweet & Tangy Dipping Sauce by mixing all ingredients together in a bowl or large jar and whisk or shake well. Set aside to allow the sugar to dissolve. Mix well again just before serving.

2. Prepare Peanut Dipping Sauce  by blending all ingredients, except water with a stick blender. Add water one spoon at a time until the desired consistency is achieved. This will all depend on the thickness of the peanut butter you use. Set aside to serve later. Garnish with Lee Kum Kee Chiu Chow Style Chilli Oil just before you serve.

3. To make the rice paper rolls have all ingredients in bowls or on plates in front of you to help make the process easy. Then prepare each rice paper sheet by dipping one at a time into a shallow wide bowl or high sided cold frying pan of warm water for ten or so seconds until the sheet becomes flexible. Lift it from the water, drain and place it onto your preparation surface.

4. Build by adding vermicelli, then herbs, then prawn and mango. Wrap, tucking in each end and rolling. Garnish with prawn tail and repeat the process until all rice papers are used.

5. Serve with all three dipping sauces and garnish with plenty of fresh herbs and Lee Kum Kee Chiu Chow Style Chilli Oil.

6. Pro Tip – Make sweet & tangy dipping sauce gluten free by replacing Premium Soy Sauce and Oyster Sauce with 8 tbsp of Gluten Free Soy Sauce!