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I grew up loving spring rolls, but travelling around Asia gave me a new respect for this really simple dish. The prawns give a really nice sweetness to the wraps, but you need to think about texture too.
I’m always happy eating grilled seafood with a garlicky mayonnaise, but sometimes it’s good to ring the changes. The sauce originated in Catalonia in Spain, and is a blend of roasted peppers, tomatoes, nuts, vinegar and olive oil.