Thai spring rolls

Method

Cook the rice vermicelli according to packet instructions, then drain and set aside. Cut the cucumber and carrot into thin matchsticks and tear the lettuce leaves into manageable pieces. Prepare a shallow bowl of warm water. Dip each rice paper wrapper into the warm water for 5 seconds until pliable, then lay flat on a clean surface and arrange a lettuce leaf, small handful of vermicelli, three prawn halves, cucumber, carrot, mint and coriander in the centre. Fold the wrapper sides inward and roll tightly away from you. Mix the sweet chilli sauce with hoisin sauce and lime juice in a bowl to create a dipping sauce. Serve the spring rolls immediately with the sauce on the side.