Ingredients (serves 4)

• 100 g vermicelli rice noodles
• 20 cooked prawns, peeled and halved lengthways
• 1 red capsicum, sliced
• 1 carrot, julienned or grated
• 1 Lebanese cucmber, julienned
• 2 spring onions, julienned
• 1 handful bean shoots
• 1 handful mint leaves, chopped
• 1 handful coriander, chopped
• 20 rice paper wrappers
• Vietnamese Dipping Sauce
• 2 tablespoons caster sugar
• 4 tablespoons hot water
• 2 tablespoons fish sauce
• 1-2 garlic cloves, finely chopped
• 1 long red chilli, finely chopped
• 2 tablespoons lime juice

Method

1. To make the dipping sauce, place sugar and hot water into a jar and shake until sugar is dissolved. Allow to cool a little, then add fish sauce, garlic and chilli, and when cool add lime juice. Shake again to combine.
2. Place noodles in a bowl and cover with boiling water. Allow to soften for 3–5 minutes, then drain and rinse with cold water then drain thoroughly.
3. Line up all prepared ingredients so you can operate an assembly line, and don’t forget to add anything. When you are ready to assemble the rolls, lay a damp cloth on the bench (this helps stop the wrappers from sticking).
4. Fill a shallow dish with warm water. Dip rice paper wrappers one at a time into the water for 15–30 seconds, holding a small part of the wrapper. When soft, place on the damp cloth. Place two prawn halves along the middle of the wrapper. Top with a pinch of cooked noodles, and a couple of slices of capsicum, carrot, cucumber, spring onion and bean shoots. Sprinkle with mint and coriander leaves. Fold ends in and roll up firmly to enclose filling.
5. Repeat with the remaining rice paper wrappers and fillings. Serve with Vietnamese dipping sauce.