Step: 1/12

Blanch the chives stalks in boiling water until flexible, then rinse under cold water and drain on kitchen paper.

Step: 2/12

For the filling, roughly chop the prawns.

Step: 3/12

Peel and grate the carrot.

Step: 4/12

Wash and chop the spring onions.

Step: 5/12

Peel and finely chop the garlic.

Step: 6/12

Peel and finely grate the ginger.

Step: 7/12

Wash the basil, shake dry and roughly chop the leaves.

Step: 8/12

Heat the oil in a small pan and fry the prawns with the garlic. Add the carrots, ginger and spring onions and cook for 5 minutes. Add the basil and season with salt, 5-spice powder and cayenne pepper to taste. Allow to cool.

Step: 9/12

Dip the rice paper sheets individually in cold water, then lay them out on the work surface.

Step: 10/12

Place the filling in the middle of the rice paper sheets.

Step: 11/12

Gather up the sheet to make a parcel.

Step: 12/12

Tie the top of each parcel with a chive stem. Place the parcels on plates and serve with a hot dip.