Vietnamese rice paper rolls

This healthy wrap-and-roll finger food is light and refreshing.

Ingredients (serves 4):
60g tung hoon (mung bean vermicelli)
8 pieces rice paper wrappers
8 butter lettuce leaves
8 cooked prawns, peeled, deveined and sliced lengthwise
A handful of mint leaves
1 cucumber, peeled and finely julienned
1 carrot, peeled and finely julienned
A handful of coriander leaves

Nuoc cham (dipping sauce):
2 red chillies, roughly chopped
1 clove garlic, peeled
2 tbsp sugar
3 tbsp lime juice
4 tbsp fish sauce
1 tbsp rice vinegar

Method:
1. Place the tung hoon in a bowl and cover with boiling water. Soak for 5 to 7 minutes until soft. Drain and rinse under running water.
2. Fill a deep plate with hot water. Dip a rice paper wrapper into the water for 15 seconds, until soft. Lay it flat on a tea towel.
3. Lay a lettuce leaf over the wrapper. Place 2 pieces of prawn, mint leaves, cucumber, carrot, coriander leaves and tung hoon on it.
4. Fold the bottom of the wrapper over the filling. Fold the two sides in and roll it tight. Repeat with the rest of the wrappers and filling.
5. To make the dipping sauce, pound the chillies and garlic into a paste. Add the rest of the ingredients and stir until the sugar dissolves.
6. Add more lime juice or sugar to taste.

Tips:
Substitute the prawns with shredded chicken or roast beef slices.

Recipe source: Simply Her magazine (Oct 2008)