KEY POINTS:
Makes 8
Sauce
2 Tbs sweet chilli sauce
juice of 1/2 a lemon
2 Tbs hoisin sauce
Water
1 packet of vermicelli
8 rice papers
24 cooked and peeled prawns
24 fresh mint leaves
3 Tbs roasted and salted peanuts, roughly chopped
1 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.
2 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.
3 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.
4 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.
Serve with the dipping sauce.