Fresh spring rolls

Method

1. 1

   Bring a pan of water to the boil, add the prawns and simmer until pink and curled.

   2 min
2. 2

   Drain the prawns, cool them under cold water and slice each one in half lengthwise.

3. 3

   Cook the vermicelli in boiling water until just tender, then rinse in cold water and drain well.

   4 min
4. 4

   For the sauce, fry the garlic in the oil in the small saucepan until pale golden.

   1 min
5. 5

   Stir in the hoisin, peanut butter and water and simmer, stirring, until smooth and glossy.

   2 min
6. 6

   Take the sauce off the heat, stir in the lime juice and pour into small bowls. Top with the peanuts and chili.

7. 7

   Fill a wide dish with warm water and lay a damp tea towel on the work surface.

8. 8

   Dip a rice paper wrapper in the water for a few seconds until just flexible, then lay it flat on the towel.

9. 9

   Lay a piece of lettuce on the lower third, then add a small pile of vermicelli, carrot, cucumber, mint and coriander.

10. 10

    Fold the bottom edge up over the filling and roll once, tucking it in tightly.

11. 11

    Lay 3 prawn halves, cut side up, along the paper above the roll, fold in the sides and add 2 chive stalks so they poke out of one end.

12. 12

    Roll up firmly to seal, then repeat with the remaining wrappers and serve with the sauce.