400g cooked, deveined king prawns; roughly chopped
2 baby gem lettuce, shredded
4 spring onions, trimmed and chopped
2 carrots, peeled and grated
4 tbsp chopped coriander
4 tbsp chopped basil
4 tbsp chopped mint
Juice of 2 limes
20-24 round rice paper sheets (16cm diameter)
For the chilli dip
4 tbsp Sarson’s Lightly Seasoned Vinegar Blend
2 tbsp fish sauce
2 red chillies, deseeded and finely chopped
1 small garlic clove, crushed
To rehydrate the vermicelli noodles, soak in boiling water for 3–4 minutes; drain and refresh under running cold water. When cool, shake off any excess water and leave to one side.
To make the dipping sauce, mix together the sugar, rice vinegar, fish sauce, chillies and garlic. Mix well, stirring until the sugar has dissolved. Add the remaining ingredients. Mix, taste, then set aside.
To make the rolls, roughly chop the noodles in a bowl. Mix in the prawns, lettuce, spring onion, carrot, coriander, basil and mint. Add the lime juice along with 2 tablespoons of the dipping sauce and mix together. Taste and adjust the seasoning.
Dip a rice paper in a bowl of hot water for 20 seconds until softened and pliable. Splash a board with a little water before placing a rice paper on it (this will stop it from sticking), then put a spoonful of mixture into the centre of the rice paper and fold the sides over the filling. Roll up tightly into a spring roll shape and repeat.
Serve the rolls with the dipping sauce on the side.