Vietnamese shrimp rice-paper rolls

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 7 large rice-paper sheets
• 11 small cooked shrimp
• 50 g dried rice vermicelli
• 7 lettuce leaves and 14 mint leaves
• 1 cup mung bean sprouts
• 1 tbsp peanut butter
• 2 tbsp hoisin
• 1 1/2 tbsp white vinegar or lime juice
• 80 ml water
• 1 minced garlic clove
• 1/2 tsp chilli paste, optional

Step-by-step method

1. Mix peanut butter, hoisin, vinegar, water, garlic and chilli; warm for 30 seconds and stir smooth.
2. Prepare noodles as directed; drain and cool. Peel shrimp and halve lengthways.
3. Dip one rice-paper sheet in warm water for 2 seconds; lay it on a damp board.
4. Arrange shrimp and mint, then lettuce, noodles and sprouts, leaving clear edges.
5. Fold in the sides and roll firmly; repeat and serve immediately with the sauce.