Vietnamese Prawn and Pork Rolls

• 8 rice paper sheets (20 cm/8in diameter)
• 1 lettuce
• 55 g bean sprouts (ends removed)
• fresh basil
• of fresh mint
• fresh coriander leaves
• 115 g rice vermicelli, boiled quickly in water
• 115 g boneless pork, boiled and thinly sliced
• 16 medium prawns, steamed and peeled
• 1 tablespoon nuoc nam (fish sauce, available from most Asian grocers)
• 3 tablespoons lime juice
• 1 garlic clove, finely chopped
• 1 fresh red chile, finely chopped
• 12 teaspoon caster sugar
• 2 tablespoons water

1. Soften the rice papers by lightly brushing each one with warm water.
2. Then, after about 20 seconds, fold in about 2.5cm/1in in on the two opposite sides and the top.
3. For each roll, place a leaf of lettuce on a rice paper and pile on a few beansprouts, herb leaves and vermicelli.
4. Add some pork and 2 prawns, and roll up.
5. To make the nuoc cham dipping sauce, combine all ingredients with 2 tablespoons water.
6. Serve the rolls with the nuoc cham for dipping.

rice, lettuce, bean sprouts, fresh basil, mint, fresh coriander leaves, rice vermicelli, boneless pork, prawns, nuoc nam, lime juice, garlic, fresh red chile, caster sugar, water

Taken from www.food.com/recipe/vietnamese-prawn-and-pork-rolls-30678 (may not work)