Spring Rolls With Shrimp, Mango And Peanuts - cooking recipe

Ingredients

2 tbsp oil
1/3 cup peanuts
12 None raw prawns
1 clove garlic, peeled and finely chopped
6 tbsp soy sauce
1/2 lb mango, peeled, halved, pitted and diced
2 1/2 oz lettuce
1 bunch fresh cilantro, chopped, some set aside for garnish
4 sheets rice paper (about 8 inch diameter)
4 tbsp chili sauce
1/4 lb carrots, peeled and cut into long strips

Preparation

Heat 1 tbsp oil in a frying pan. Add peanuts and fry for about 4 mins, stirring. Remove and drain on paper towels.
Add prawns and saute for about 4 mins, stirring often. Add garlic, 4 tbsp of soy sauce and season with pepper. Remove from heat and fold in mango, peanuts, lettuce and cilantro.
Soak rice paper according to package directions. Remove and cover with a damp towel to keep moist. Place rice paper on a clean work surface and fill each with 2-3 tbsp of prawn mixture, leaving a 1 2/3 inch border. Roll into a spring roll, drizzle with remaining soy sauce and chili sauce. Serve garnished with cilantro and carrot strips.