• 8 rice paper sheets
  • 16 long chives
  • 4 iceberg lettuce leaves, finely shredded
  • 4 spring onions, finely shredded into matchsticks
  • 16 mint leaves, shredded
  • 16 cooked peeled crayfish tails
  • 3 tablespoons hoisin sauce

Fill a shallow bowl with hot water and soak the rice paper sheets for around 5 minutes until softened. Remove the sheets from the water and place on a clean, dry tea towel. Cut in half.

Blanch the chives in boiling water for 10 seconds, then cool under cold running water.

Take 1 half sheet of rice paper and fill with a little lettuce, spring onions, mint and a crayfish tail. Roll the rice paper sheet to enclose these ingredients, folding in the ends to enclose everything. Tie a chive around the centre of the roll to seal it closed, then place on a tray covered with a clean, damp tea towel while you make the remaining rolls. Serve the crayfish rolls with the hoisin sauce for dipping.

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