Vietnamese rice paper rolls
Photo by Babiche Martens
- Make the sauce by mixing the sweet chilli, lemon juice and hoisin sauce in a bowl, then slowly add enough boiling water to create a runny consistency.
- Cut of the packet of vermicelli with kitchen scissors and put in a bowl. Cover with boiling water and leave for a few minutes then drain.
- Fill a shallow bowl with warm water and dip one rice paper at a time for approximately 30 seconds or until soft then transfer to a clean dry work bench, repeat.
- Place some vermicelli along the centre of each paper, top with three prawns, three mint leaves and a sprinkling of peanuts. Fold in the sides and roll tightly.