Vietnamese Rice Paper Rolls^★

Peanut dipping sauce

• 1 tbsp smooth peanut butter
• 2 tbsp hoisin sauce
• 1½ tbsp white vinegar or lime juice
• 80ml water
• 1 garlic clove, minced
• ½ tsp crushed chilli or sambal oelek (optional)

Combine all sauce ingredients. Mix briefly, then microwave for 30 seconds. Stir until smooth. Set aside to cool. Adjust sourness with vinegar, saltiness with salt, and thickness with milk or water.

To make the Rolls

• 7–10 sheets rice paper wrappers, 22cm round
• 50g dried rice vermicelli noodles
• 1 cup bean sprouts
• 7 soft lettuce leaves, shredded
• 11 small cooked prawns, peeled, halved lengthwise and deveined
• 1 cup fresh coriander leaves
• any other fresh vegetables (optional)
• 5cm cucumber, cut into thin sticks
• 1 small carrot, julienned
• 1/4 red cabbage, thinly slices and lightly pickled
• 1 sprint onion, cut into thin 5cm strips

Soak vermicelli noodles in hot water for 2 minutes, then drain. Rinse under cold running water and drain again.

Fill a large bowl with warm water. Take a rice paper sheet and submerge for 2 seconds, rotating if needed. Lay flat on a plate, smooth side down.

Near the bottom of the rice paper, place 3 prawn halves. Pile with corander leaves, a small bundle of noodles, any other vegetables you wish to add.

Fold in the left and right edges, then roll up from the bottom, rolling firmly. The rice paper is self-sealing.

Serve immediately with peanut dipping sauce.

Storage: Wrap each roll individually in cling film as soon as made and refrigerate. Best within 6 hours.