VIETNAMESE RICE PAPER ROLLS

Prep: 20 mins. Makes 10.

100g vermicelli rice noodles 10 cooked prawns, coarsely chopped ½ cup coarsely chopped coriander ½ cup coarsely chopped mint leaves ½ telegraph cucumber, cut

into matchsticks

10 rice paper wrappers

5 oakleaf lettuce leaves, halved 1 spring onion, thinly sliced Dipping sauce 1 small clove garlic, chopped 30g light palm sugar, crushed 90ml lime juice

75ml fish sauce

2 small red chillies, thinly sliced

1 Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender, about 3 mins. Drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn, coriander, mint and cucumber, season to taste and set aside.

2 To make dipping sauce, place garlic in a mortar and pestle and pound to a paste. Add palm sugar and pound to combine, then stir in remaining ingredients. Set aside.

3 Fill a large bowl with hot water. Working with one wrapper at a time, submerge wrapper in water to soften, then transfer to a clean, damp tea towel. Working quickly, spoon about ¼-cup prawn mixture along the centre of the wrapper, add half a lettuce leaf and some spring onion, fold in ends, then roll to seal. Place on a tray lined with baking paper and cover with another damp tea towel. Remove tea towel when ready to eat and serve with dipping sauce.