18 dried round rice paper sheets, about 83/4 inches in diameter
18 small cooked tige prawns, peeled, deveined and sliced in half lengthways
1 bunch perilla, leaves picked
1 cup shreeded iceberg lettuce
4 1/2 oz cooked pork neck, thinly sliced
1 bunch mint, leaves picked
2 3/4 oz rice vermicelli noodles, cooked according to packet instructions
24 garlic chives
Nuoc mam cham dipping sauce to serve
Fill a large bowl with warm water. To assemble the rolls, cut six sheets of rice paper in half and set aside. Dip one whole rice paper sheet in the water until it softens, then lay it flat on a plate. Dip a half-sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.
In the middle of the rice paper, place three pieces of prawn in a horizontal line about 1 1/2 inches from the top. Below the prawns add some perilla leaves, lettuce, pork, mint, and noodles.
To form the roll, first fold the sides into the centre over the filling, then fold the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll, add two pieces of garlic chives so that they stick out at one end.
Serve with nuoc mam cham for dipping.
NUOC MAM CHAM DIPPING SAUCE
Makes about 1 cup
3 tbsp fish sauce
3 tbsp white vinegar
2 tbsp sugar
2 garlic cloves, chopped
1 red bird’s eye chilli, thinly sliced
2 tbsp lime juice
Put the fish sauce, vinegar and sugar in a small saucepan with 1/2 cup water. Place over medium heat. stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.
Just before serving, stir in the garlic, chilli and lime juice. Store in a lightly sealed jar in the fridge for up to 5 days.