Goi cuon

Method

Cook the rice vermicelli according to packet instructions, drain and cool. Prepare all vegetables and herbs on a board. Make the dipping sauce by combining fish sauce, lime juice, sugar, chilli, garlic and water, stirring until sugar dissolves. Dip each rice paper wrapper briefly in warm water until pliable, then lay flat on a damp cloth. Assemble each roll by layering lettuce, noodles, carrot, cucumber, mint, coriander, and one or two prawns in the centre of the wrapper, then roll tightly, folding in the sides to seal. Arrange rolls seam-side down on a plate, top with crushed peanuts and serve immediately with the dipping sauce.