Prawn & vegetable rice paper rolls

Step 1

Place vermicelli in a medium bowl and cover with boiling water. Set aside for 15 minutes to soak. Drain and refresh under cold running water. Drain and use scissors to cut into short lengths.

Step 2

Meanwhile, to make the dipping sauce, whisk the sweet chilli sauce, sugar, lemon juice and fish sauce together in a small bowl.

Step 3

Dip each rice paper wrapper in a large, shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in the water for too long or they will begin to tear, making them difficult to handle). Place between sheets of paper towel to dry.

Step 4

Cut the prawns in half lengthways. To assemble the rolls, place a rice paper wrapper on a clean surface. Place 1 garlic chive down the centre, then 2-3 mint leaves, 2-3 coriander leaves, 2-3 carrot sticks, 2-3 cucumber sticks and a few bean sprouts. Allow the ingredients to extend a little over 1 end of the wrapper. Top each with a heaped tablespoon of vermicelli and 2 prawn halves. Fold the lower edge of the wrapper over the filling and then roll up tightly to form a neat cigar shape, leaving the top open. Place on a small tray and cover with damp paper towel. Repeat with the remaining rice paper wrappers and filling ingredients.

Step 5

Serve the rice paper rolls accompanied by the dipping sauce