Name: Vietnamese Rice Paper Rolls (Spring Rolls)
Prep time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 7 - 14 sheets of 22cm/8.5" round rice paper (Note 1); 11 small cooked prawns/shrimp (about 12cm/5" in length, unpeeled including the head); 50g / 1.5 oz dried vermicelli noodles; 7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2); 14 mint leaves; 1 cup bean sprouts; 1 tbsp peanut butter, preferably smooth ((crunchy is ok too)); 2 tbsp Hoisin Sauce; 1 1/2 tbsp white vinegar (or lime juice); 1/3 cup milk ( (any fat %) (or water)); 1 garlic clove, minced; 1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)