Vietnamese Rice Paper Rolls

100g / 3 1/2 oz vermicelli
20-25 rice paper wrappers, about 16cm / 6 1/4 in diameter
40 mint leaves
20 large cooked prawns, cut in half horizontally
10 garlic chives, halved

For the Dipping sauce
2 tablespoons satay sauce
60ml / 2 fl oz hoisin sauce
1 red chilli, finely chopped
1 tablespoon chopped roasted unsalted peanuts
1 tablespoon lemon juice

Soak the vermicelli for 5 minutes in enough hot water to cover. Drain well and use scissors to roughly chop the noodles into shorter lengths.

Using a pastry brush, brush both sides of each rice paper wrapper with water, Leave for about 2 minutes, or until the wrappers become soft and pliable. Stack the wrappers on top of each other. sprinkling each lightly with water to prevent them sticking together and drying out. Be careful. as the wrappers tear easily when softened.

Put one softened wrapper on a work surface and spoon about 1 tablespoon of the noodles along the bottom third of the wrapper. leaving enough space at the sides to fold the wrapper over. Top with two mint leaves, two prawn halves and half a garlic chive. Fold in the sides towards each other and firmly roll up the wrapper. allowing the garlic chive to point out of one side. Repeat with the remaining wrappers and ingredients and put the rolls, seam side down, on a serving plate.

To make the dipping sauce, combine the satay sauce, hoisin sauce, red chilli, peanuts and lemon juice in a small bowl and mix thoroughly. Serve with the rolls.