Summer Rolls with Nuoc Cham

What you need

To make the Summer Rolls with Nuoc Cham dipping sauce, you’ll need:

20 sheets rice paper – summer roll wraps from Oriental grocers

180g uncooked king prawns

Cooking liquid for prawns:

1/2 cup water

1 tsp rice vinegar

1 tbs fish sauce

1 tbs roughly chopped ginger

1/2 finely chopped chilli (optional)

1/4 tsp sugar

For the noodles:

100g rice vermicelli noodles

1 tsp sesame oil

For the filling:

150g bean sprouts

1 small carrot cut julienne and equivalent amount of mooli

170g Chinese leaf

1/2 cucumber

3 tbs chopped Chinese chives or ordinary chives

1/2 cup chopped coriander leaves

1/3 cup chopped mint leaves

1/3 cup chopped Thai basil leaves

1 tbs fish sauce

Salt and pepper

For the dressing:

8 tbs water

2 tbs sugar

4 tbs fish sauce

Juice of 2 limes

1 red chilli chopped in rings

1/2 red chilli (to taste) chopped finely

1 clove garlic grated

1 peeled 5 cm piece of ginger grated (optional)

Salt and pepper

Coriander to garnish