Vietnamese Spring Rolls Recipe

First, soak the rice vermicelli in warm water until they're soft and pliable, then drain them well.

Next, fill a shallow bowl with warm water. Dip one rice wrapper into the water for about 1-2 seconds, just enough to moisten it. It will continue to soften as you work.

Lay the softened wrapper flat on a dry chopping board or a dinner plate. It should become fully pliable within seconds. Arrange 3 prawns, some vermicelli, carrots, bean sprouts, and a few basil leaves in a row across the center, leaving about 4-5cm free on each side.

Fold the sides of the wrapper inward, then start to roll tightly and firmly from the end closest to you, forming a neat cylinder that completely encloses the filling. Repeat this process with the remaining wrappers and filling ingredients.

For the dipping sauce, combine the fish sauce, lime juice, rice vinegar, caster sugar, minced garlic, and chopped chillies in a small bowl. Stir well until the sugar completely dissolves.