Vietnamese rice paper rolls

• 300 g Prawns (cooked and peeled, halved lengthways)
  Swaps (1)
• 1 clove Garlic (chopped)
• 1 u Carrot (in matchsticks)
• 2 tablespoons Sugar
• 1 u Red Chilli (chopped)
• 1 bunch Coriander
• 3 tablespoons Fish Sauce (for the dipping sauce)
  Swaps (1)
• 1 bunch Mint
• 3 tablespoons Lime juice
  Swaps (1)
• 1 u Cucumber (in batons)
• 100 g Rice Noodles (fine (vermicelli))
• 1 bunch Basil (Thai basil is best)
• 1 u Lettuce (tender leaves)
• 12 u Rice Paper Sheets (22 cm)
• 4 tablespoons Water (warm)

Instructions

1. 1

   For the nước chấm sauce, dissolve the sugar in the warm water and add the fish sauce, lime juice, garlic and chilli. Taste and adjust.

2. 2

   Cook the noodles according to the packet, rinse in cold water and drain well. Wash and dry the herbs and lettuce.

   5 min

3. 3

   Fill a shallow dish with lukewarm water. Dip a sheet of rice paper for 2 or 3 seconds and lay it on a damp board.

4. 4

   On the bottom third, place a lettuce leaf, a few noodles, carrot, cucumber and herbs. In the middle, lay three prawn halves pink side down.

5. 5

   Fold the bottom over the filling, fold in the sides and roll up tightly. Repeat with the rest.

   20 min

6. 6

   Serve at once with the dipping sauce.