Goi Cuon (Vietnamese Summer Rolls)

Steps

1. 1
   Simmer the pork in a pan of water with the salt for 25 minutes until cooked through, then cool and slice it very thinly.
2. 2
   Drop the prawns into the same water for 2 minutes until pink, cool them and halve them lengthways.
3. 3
   Cook the vermicelli as the packet directs, rinse under cold water and drain well.
4. 4
   Fill a wide dish with warm water. Dip a rice paper sheet for 2–3 seconds only, since it keeps softening as you work and an over-soaked sheet tears, and lay it on a damp board.
5. 5
   Lay two prawn halves cut side up in a row across the middle, then lettuce, noodles, pork, mint and coriander on the half nearest you.
6. 6
   Fold the near edge over the filling, fold in the sides and roll up firmly halfway; lay a chive along the roll with one end sticking out, then finish rolling. Keep the rolls under a damp tea towel.
7. 7
   For the sauce, fry the garlic in the oil for 30 seconds, stir in the hoisin sauce, peanut butter and water and simmer for 1 minute until smooth. Top with the crushed peanuts and chilli, and serve the rolls within an hour.