(Makes 8)
150g cooked, shredded ginger pork (or chicken)
16 large raw, peeled prawns
1 block of rice vermicelli
4 sprigs of coriander
2 chives, cut into 10cm lengths
1 carrot, peeled and grated
1/4 cucumber, cut into thin matchsticks
1/2 red pepper, cut into thin slices
1 soft lettuce, ½ shredded (or rocket)
8 rice paper wrappers
For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp soy sauce
1 bird’s eye chilli, finely sliced
Bring a small pan of water with 1 tbsp salt added, to the boil. Add the prawns, turn down the heat and poach for two minutes until pink. Drain and cut in half.
Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.
Set out all the ingredients within easy reach of a clean, dry chopping board. Half fill a bowl big enough to fit the wrappers in with cold water, and then dunk one in and keep patting until it’s pliable, but not completely soft. Lay flat on the chopping board.
Arrange two crossed chives, if using, horizontally towards the bottom edge of the wrapper. Top with four prawn halves in a horizontal line, and top these with a line of herb leaves. Add a pinch of carrot and a few cucumber and red pepper sticks, some of the sliced pork, then a small clump of rice vermicelli. Finish with some shredded lettuce.
Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.
Once all the rolls are made, make the sauce. Whisk the sugar into the lime juice to dissolve, then add the remaining ingredients. Adjust to taste if necessary.
