Vietnamese Summer Rolls

Ingredients

• 12 rice paper wrappers
• 300g cooked prawns, halved lengthways
• 100g rice vermicelli
• 1 carrot, julienned
• 1 cucumber, cut into batons
• 1 head butter lettuce
• Large handful mint leaves
• Large handful coriander
• 3 tablespoons peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• Warm water

Before you cook

• Soak the vermicelli in boiling water for 4 minutes, then rinse under cold water and drain very well.
• Prepare every filling and lay it out before you start rolling.
• Whisk the peanut butter, hoisin, vinegar and sriracha with warm water until pourable.

Steps

1. Fill a wide shallow dish with warm water.
2. Dip one wrapper in for 2 seconds only; it should still feel firm, as it keeps softening on the board.
3. Lay it flat and place a lettuce leaf in the lower third.
4. Add noodles, carrot, cucumber and herbs on top of the lettuce.
5. Fold the bottom edge up over the filling and tuck it in tightly.
6. Fold in both sides.
7. Lay three prawn halves cut side down above the filling, then roll up so they show through the wrapper.
8. Keep the finished rolls apart on a damp plate, as they stick to each other.
9. Serve with the peanut sauce.