Simon Rimmer served up tasty prawn egg rolls with rice noodles and dipping sauce on Sunday Brunch.

The ingredients are: 400g king prawns, shelled and deveined, 1 Tsp grated ginger, 2 grated garlic cloves grated, 300g finely shredded white cabbage, 3 finely shredded carrots, 100g cooked fine rice noodles, 100ml soy sauce, 1 Tsp chilli flakes, 12 mint leaves, chopped, Oil for frying and X8 large thin omelettes.

For the dipping sauce: 200ml sriracha, Zest and juice 1 lime and 75ml light soy.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.