Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the rice noodles in a bowl, pour over a kettle of boiling water and leave for 5 minutes.
Drain in a colander and run under a cold tap until cool.
In a separate bowl, mix the red cabbage and carrot and toss with the fish sauce and 1 tbsp of lime juice.
To make the dressing, whisk the cashew butter, remaining lime juice, soy and chilli with 4-5 tbsp of hot water.
Dip a rice paper wrapper into hot water until softened, then fill with veg, rice noodles, a few prawns and some herbs in a horizontal line 1/3 of the way up the wrapper.
Fold up the bottom, then each side and roll so the filling is enclosed. Repeat with the remaining wrappers and filling.
Serve with the sauce.