Step 1

To make the nam jim dipping sauce, using a mortar and pestle, pound the chilli, garlic and lime zest to a coarse paste. Transfer to a bowl, add lime juice, fish and soy sauces, ginger and palm sugar, and stir to combine. Set aside.

Step 2

Soak 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean damp tea towel. Place 1-2 slices mango along one end, then top with 2-3 basil leaves, eschalot, cucumber, 3 prawn halves and peanuts. Fold in sides of wrapper, then roll up to enclose. Repeat to make 12 rolls. Serve with nam jim for dipping.