These rice paper rolls can be made up to four hours ahead; just
be sure to wrap them in plastic wrap so they don't dry out. This
recipe makes 10 rice paper rolls.
100 gmvermicelli noodles10cooked prawns, coarsely chopped½ cup eachcoarsely chopped coriander and mint½telegraph cucumber, cut into matchsticks10rice paper wrappers5oak leaf lettuce leaves, halved1spring onion, thinly slicedTo serve:Vietnamese mint (optional)Dipping sauce1small garlic clove, chopped30 gmlight palm sugar, crushed90 mllime juice75 mlfish sauce2small red chillies, thinly sliced
Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes). Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn, coriander, mint and cucumber, season to taste and set aside.
For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.
Fill a large bowl with hot water. Working with a wrapper at a time, submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel. Working quickly, spoon about 1/4-cup prawn mixture along the centre of the wrapper, add half an oak lettuce leaf and some spring onion, fold in ends, then roll to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Serve with dipping sauce and Vietnamese mint.