Fresh Summer Vietnamese Rolls Recipe, with Prawns | Gok Wan

Ingredients

• Juice of 2 limes
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 clove of garlic, peeled and minced or grated
• ¼ of an iceberg lettuce, shredded
• 2 tbsp fresh Thai basil, shredded
• 2 tbsp fresh mint, shredded
• 2 tbsp fresh coriander, shredded
• 40g raw peanuts, roughly chopped
• 1 fresh red chilli, finely chopped
• 1 tbsp rice bran oil or vegetable oil
• 6 dried summer roll wrappers, about 15cm in diameter
• 18 cooked and peeled, medium-sized prawns
• 250g cooked and cooled vermicelli noodles
• 4 tbsp sweet chilli sauce, to serve