100g vermicelli bean thread noodles
14 cooked medium tiger prawns, peeled, tails removed, halved
1 ½ Tbsp hoisin sauce
1 small lebanese cucumber, cut into matchsticks
2 radish, shaved into discs
1 small carrot, cut into matchsticks
½ bunch garlic chives, cut into 5cm lengths
½ bunch mint leaves, leaves picked
¼ cup salted roasted peanuts, finely chopped
black sesame seeds, to serve
micro herbs, to serve
lime wedges, to serve
For dipping sauce - ½ cup sweet chilli sauce
1 tsp fish sauce
1 tsp hoisin sauce
Juice of 1 lime
Put vermicelli noodles into a large heatproof bowl. Cover with luke warm temperature water and set aside for 10 minutes to soak until they are transparent. Drain well, return to bowl and cover with boiling water. Immediately drain in a sieve, and then run under cold water. Cut into short 5cm long pieces.
Put one sheet of paper into a bowl of room temperature water for 1 minute until soft and pliable.
Transfer to 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 a couple of 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 to make 10 rolls in total.
To make dipping sauce, combine all ingredients in a small bowl.
Serve rolls scattered with peanuts, sesame, micro herbs and dipping sauce.