100g vermicelli bean thread noodles
10 rice paper sheets
½ bunch mint, leaves picked
15 cooked medium tiger prawns, peeled, tails removed, halved
2 radishes, shaved into discs
1½ Tbsp hoisin sauce
1 small carrot, cut into matchsticks
1 small lebanese cucumber, cut into matchsticks
½ bunch garlic chives, cut into 5cm lengths
¼ cup salted roasted peanuts, finely chopped
Black sesame seeds, to serve
Micro herbs, to serve
Lime wedges, to serve
½ cup sweet chilli sauce
1 tsp fish sauce
1 tsp hoisin sauce
Juice of 1 lime
Put vermicelli noodles in a large heatproof bowl. Cover with lukewarm water and set aside for 10 minutes to soak until they are transparent. Drain well, then return to the bowl and cover with boiling water. Immediately drain in a sieve, then run under cold water. Cut the noodles into short 5cm-long pieces.
Put 1 sheet of rice paper into a bowl of room temperature water for 1 minute until soft and pliable.
Transfer the rice paper to a damp tea towel.
Put a mint leaf at one end of the rice paper and top with 3 pieces of prawn, cut side up, and 3 discs of radish.
Top with about ¼ cup noodles, about ½ tsp of hoisin sauce, a few carrot pieces and a few cucumber pieces.
Fold the bottom edge over the fillings and roll up until prawns are underneath. Fold in the sides.
Add 3 pieces of garlic chives so they overhang. Roll up to enclose. Set aside. Repeat with remaining ingredients to make 10 rolls in total.
To make the dipping sauce, combine all ingredients in a small bowl.
Scatter rolls with chopped peanuts, sesame seeds and micro herbs, and serve with dipping sauce and lime wedges.