Vietnamese Prawn Rolls - cooking recipe

Ingredients

2 oz rice vermicelli noodles
1/4 None Chinese cabbage, finely shredded
1/2 cup loosely packed fresh mint leaves, torn
2 tsp light brown sugar
2 tbsp lime juice
12 sheets (8 inches) rice paper rounds
1 lb cooked medium shrimp, peeled, deveined and chopped
1/2 cup hoisin sauce
2 tbsp rice vinegar

Preparation

Place noodles in a heatproof bowl and cover with boiling water. Soak 5 mins; drain and chop.
Combine noodles, cabbage, mint, sugar and lime juice in a large bowl. Season to taste.
Dip 1 rice paper round into a shallow bowl of warm water until soft. Place on a cutting board covered with a tea towel. Top with a little of the shrimp meat and noodle filling. Fold in sides and roll to enclose the filling. Repeat with the remaining rice paper, shrimp and noodle filling.
For the hoisin dipping sauce, mix the hoisin sauce and rice vinegar in a small bowl. Serve rolls with dipping sauce.