Vietnamese Spring Rolls (Goi Cuon)

The recipe

Instructions

1. 1
   Cook the prawns in boiling water for 2 minutes until pink. Cool and slice in half lengthways.
2. 2
   Soak the vermicelli in hot water for 4 minutes, drain and rinse cold. Julienne carrots and cucumber.
3. 3
   Dip a rice paper in warm water for 5 seconds — it'll feel a bit firm but soften as you work. Lay flat.
4. 4
   In the bottom third: lettuce, vermicelli, carrot, cucumber, mint, coriander. Above: 3-4 prawn halves cut-side up.
5. 5
   Fold the bottom edge over the filling, fold in the sides, then roll up tight. Mix peanut butter, hoisin, soy and minced garlic with a splash of water for dipping.

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