Fresh Vietnamese Rice Paper Rolls
1 pack rice paper
2 lettuce leaves, shredded
8 cooked prawns
100g bean sprouts
1 bunch Chinese chives
1 large carrot, julienned
1 bunch mint
1/2 cup sweet chilli sauce
1. Soak vermicelli noodles in hot water until softened. Drain well and set aside.
2. Fill a large round dish with warm water. Working with one rice paper wrapper at a time, place into water. Remove when just soft. Place on a clean tea towel.
3. Arrange a portion of lettuce, vermicelli and prawn onto the bottom end of each rice paper. Top with a spoonful of combined bean sprouts, chives, carrot, mint and sweet chilli sauce.
4. Roll up as a parcel, folding sides in to enclose filling completely. Cover with plastic wrap. Prepare remaining rolls. Serve with hoisin sauce, to dip.