Vietnamese Fresh Spring Rolls

Soak the vermicelli in boiling water until soft, then drain and cool. Julienne the carrot and shred the lettuce.

Halve the cooked prawns lengthways.

Dip a rice paper wrapper in warm water for a few seconds until pliable, then lay it on a damp board.

Near the bottom third, layer a little lettuce, noodles, carrot and herbs, then place a few prawn halves in a line above.

Fold the bottom over the filling, fold in the sides, then roll up tightly, keeping the prawns on top so they show through.

For the sauce, warm the peanut butter and hoisin with a splash of water until smooth. Serve the rolls with the dipping sauce.