Vietnamese Summer Rolls with Prawns and Herbs

Bring a saucepan of water to a gentle boil. Add the prawns and cook for 2-3 minutes until just pink and opaque. Drain and cool under cold water, then slice each prawn in half lengthways so they lie flat.

2-3 min, gentle boil

Place the rice vermicelli in a large bowl and cover with boiling water. Leave for 4-5 minutes until soft, then drain well and rinse under cold water. Set aside.

4-5 min in boiling water

Cut the carrot and cucumber into thin matchsticks. Tear the lettuce, and pick the mint, coriander and Thai basil leaves. Arrange everything on a board ready for rolling.

Whisk the hoisin, peanut butter, soy sauce and lime juice together, then loosen with the warm water until pourable. Spoon into a small bowl and scatter with chopped peanuts.

Fill a wide shallow dish with warm water. Dip one rice paper sheet in for 10-15 seconds until pliable but still slightly firm, then lay flat on a clean board or damp tea towel.

10-15 sec, warm water

On the lower third of the wrapper, lay a piece of lettuce, a small bundle of noodles, some carrot, cucumber and a scatter of herbs. Fold the bottom up, fold in the sides, then roll halfway. Lay 3 prawn halves cut-side up along the seam, then finish rolling so the prawns show through. Repeat with remaining wrappers.

makes 12 rolls

Arrange the rolls on a platter and serve immediately with the hoisin-peanut dipping sauce. Keep any spare rolls under a damp cloth so they don't dry out.