Vietnamese rice paper rolls recipe | delicious. magazine

Ingredients

• 25g rice vermicelli noodles
• 16 x 22cm round rice papers, extra-thin if possible
• 300g (about 48) large cooked peeled prawns
• About 50 fresh mint leaves
• Small bunch of fresh coriander sprigs, leaves picked
• About 50 fresh basil leaves, Thai sweet basil if possible
• 50g unsalted roasted peanuts, coarsely chopped
• 1 medium carrot, coarsely grated, on a mandoline if possible
• ¼ cucumber, deseeded and cut into short, fine matchsticks
• 1 little gem lettuce, leaves finely shredded
• For the nuoc cham dipping sauce
• 1 garlic clove, very finely chopped
• 1-2 long thin red chillies, deseeded and finely chopped
• 1 tbsp light soft brown sugar
• 2 tbsp Thai fish sauce
• 2 tbsp freshly squeezed lime juice
• 1 tbsp rice vinegar