- 25g rice vermicelli noodles
- 16 x 22cm round rice papers, extra-thin if possible
- 300g (about 48) large cooked peeled prawns
- About 50 fresh mint leaves
- Small bunch of fresh coriander sprigs, leaves picked
- About 50 fresh basil leaves, Thai sweet basil if possible
- 50g unsalted roasted peanuts, coarsely chopped
- 1 medium carrot, coarsely grated, on a mandoline if possible
- ¼ cucumber, deseeded and cut into short, fine matchsticks
- 1 little gem lettuce, leaves finely shredded
For the nuoc cham dipping sauce
- 1 garlic clove, very finely chopped
- 1-2 long thin red chillies, deseeded and finely chopped
- 1 tbsp light soft brown sugar
- 2 tbsp Thai fish sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp rice vinegar
- Put the vermicelli noodles into a heatproof bowl, cover with boiling water and leave for 5 minutes to soften. Drain and set aside.
- Get all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange 3 prawns down the centre with some herbs, noodles, peanut, carrot, cucumber and lettuce. Don’t put too much on, or it will be too fat to roll.
- Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.
- Grind the garlic, chilli and sugar in a mortar to a coarse paste. Stir in the fish sauce, lime juice, vinegar and 1 tbsp water. Divide among individual dipping saucers. Uncover the rolls and serve with the sauce.
- Get the rice wrappers from an Asian supermarket, or online at thai-food-online.co.uk or wingyipstore.co.uk.
- Only a light, subtle, dry white will do the job here. We love the crisp, modern Spanish whites from the Rueda region.