• Cooked king prawns 18, shelled and deveined
  • Rice vermicelli 30g
  • Lettuce leaves 6
  • Coriander sprigs 12, stalk on, chopped
  • Garden mint leaves 18, chopped
  • Cooking oil 1 tablespoon
  • Garlic clove 1, chopped
  • Hoisin sauce 2 tablespoon
  • White wine vinegar or cider vinegar 1/2 tablespoon
  • Sugar 1 teaspoon
  • Sriracha chilli sauce 1/2 tablespoon
  • Roasted salted peanuts 2 tablespoon, crushed


  1. Put the dry rice vermicelli in a bowl or pan of boiling water with a pinch of salt and a dash of vinegar, cover and allow to cook for 5 minutes or until soft. Drain and rinse with hot water.
  2. Place prawns, vermicelli and the remaining filling ingredients in their own individual bowls in front of you. Pour some warm water into a tray deep and large enough to submerge the rice paper sheets. Use a plastic board as a base on which to make the rolls.
  3. Dip a sheet of rice paper into the water and take it out as soon as it is moist all over - do not let it sit in the water. Lay the sheet on the plastic board. Imagine the sheet is a face and now place the filling where the mouth should be: line up 3 prawns, 1 lettuce leaf, and one-sixth of the vermicelli and herbs. Fold the 2 sides inward over the filling, as if making an envelope.
  4. Now fold the bottom corner over the filling. Start to roll up the package tightly, pushing it forward and tucking in the filling in a neat cylinder as you roll it towards the far side of the sheet. Keep in an airtight container or wrap in clingfilm while you assemble the remaining rolls.
  5. For the dipping sauce, heat the oil in a saucepan over medium heat. Fry the garlic until it browns slightly. Add the hoisin sauce, vinegar, sugar, chilli sauce and 1 tablespoon water and bring to a gentle boil. Pour into dipping bowls and sprinkle the peanuts on top. Serve with the rolls for dipping.