Peanut sauce

3 cm ginger, fresh
1 clove garlic
1 tsp chili, red
140 gr peanut butter
4 tbsp water
3 tbsp hoisin sauce
3 tbsp lime juice

2 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
2 tbsp peanuts
300 g prawns, without peel
0.5 cucumber
1 mango
1 red pepper
1 carrot 1 avocado
1 bunch coriander, fresh
1 pk rice paper

Peel the cucumber, remove the seeds and cut into strips.
Cut the mango, pepper, carrot and avocado into thin strips.
Rinse the coriander and place on paper towels to dry.
Place a sheet of rice paper in water for about 10 seconds and let it drain a little.
Add the prawns, vegetables and coriander, fold in the sides and roll up tightly.
Repeat until the ingredients run out.

Peanut sauce
Grate the ginger and finely chop the garlic and chili.
Stir together the ingredients for the sauce, except for the whole peanuts.
Roughly chop the peanuts and spread over the peanut sauce when serving.

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