Fresh Spring Rolls

50 g bean vermicelli

2 Cups hot water

8 dried rice paper wrappers

16 medium cooked prawns, peeled

16 fresh mint leaves

1 medium carrot, cut into thin strips

1 Cup fresh coriander leaves

1 Tablespoon grated lime rind

2 Tablespoons chilli sauce

Dip a rice paper wrapper into luke-warm water, allow to soften and place on a work surface. Place 2 prawns side-by-side in the centre of the wrapper and top with 2 mint leaves, 1 Tablespoon coriander, a few carrot sticks, a little lime rind and a small amount of rice noodles. Spoon a little chilli sauce over the top.

Press the filling down to flat it a little, bring in two sides; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with the remaining ingredients.

Note: For a vegetarian alternative, swap the prawns for cucumber strips.