Vietnamese Summer Rolls (Gỏi Cuốn)

Cook the vermicelli40 g according to the packet (usually 3–4 minutes), rinse under cold water and drain well.

Get all the fillings ready on a board: prawns8, meat, cucumber1, lettuce8 leaves, cabbage4 leaves and herbs1 handful.

Dip a rice paper into the warm water and take it out as soon as it is fully wet (a few seconds). Lay it on a board or plate.

Arrange an eighth of the fillings in a neat pile near the edge of the paper, with the cucumber fingers parallel to the edge.

Fold the edge over the filling and roll it over once. Fold in the sides, then roll it up the rest of the way to close the roll.

Repeat with the remaining wrappers and fillings.

Leave the rolls for 5 minutes to dry a little before eating.