How to make Gỏi cuốn (fresh spring rolls)

Ingredients

• 12 sheets of rice paper (about 22 cm across)
• 12 large cooked, peeled prawns, cut in half lengthwise
• 200 g boiled pork belly or shoulder, thinly sliced (optional)
• 100 g dried rice vermicelli, cooked, rinsed in cold water and drained
• 1 soft lettuce, leaves separated
• A large handful each of mint and coriander, and a few chives
• For the sauce: 4 tablespoons hoisin sauce, 2 tablespoons smooth peanut butter, 4 tablespoons water and crushed roasted peanuts (leave out the peanuts and peanut butter for anyone with a peanut allergy)

Method

1. Stir the hoisin, peanut butter and water together in a small pan over low heat until smooth. Pour into small bowls and sprinkle with crushed peanuts.
2. Fill a wide bowl with warm water. Dip one sheet of rice paper for 2 to 3 seconds, until just soft, and lay it flat on a damp board.
3. Place a lettuce leaf, a little vermicelli, some herbs and a few slices of pork on the lower third of the sheet.
4. Fold the bottom edge over the filling, fold in the sides, lay 3 prawn halves, pink side down, just above the filling, then roll up tightly. Add a chive so it pokes out of one end.
5. Repeat with the rest. Serve straight away with the dipping sauce, or cover with a damp cloth for up to an hour.