Instructions

Put all the ingredients for the peanut sauce in a blender and puree until smooth, transfer to a small serving bowl and set aside until ready to serve.

To make the Nuoc Cham dipping sauce, using a mortar and pestle, or a mini-food processor, grind the garlic and sugar into a paste. Transfer into a bowl and whisk in the fish sauce, lime juice, rice vinegar and ¼ cup water. Pour through a fine mesh sieve into a small serving bowl and add the chili. Set aside until ready to serve.

Bring a sauce pan of water to a boil with 1 teaspoon salt. Reduce to a simmer and poach the prawns until they turn opaque, 2 minutes. Drain the shrimp and let cool. Slice the shrimp laterally across to form 2 identical halves.

To assemble the rolls, lay a damp clean dish towel on a flat surface and fill a large bowl with hot water. Dip one rice paper circle at a time to reconstitute, 5 to 6 seconds. Do not over soak or it will fall apart. Gently place the rice circle on the towel and lay a lettuce leaf on the bottom half of the circle. At the base of the lettuce, place 1 teaspoon each of carrots, cucumber and several strands of noodles and bean sprouts. Be careful not to over stuff the rolls.

Gently roll the rice paper half way up into a tight cylinder. Lay 2 shrimp halves, orange side out, and several mint and cilantro leaves on the rounded edge of the roll. Tuck in the edges and continue to roll the rice paper. Moisten the edge of the roll with water to seal. Repeat with the remaining ingredients. Cover the rolls with plastic wrap or a damp towel and keep at room temperature for several hours until ready to serve.

To serve, slice the rolls in half on the bias and serve with Nuoc Cham or peanut sauce.

*Cooks Note: The peanut sauce and Nuoc Cham can be made in advance and kept refrigerated up to 4 days.