Vietnamese Prawn Spring Rolls

Step 1: De-vein prawns and set aside.

Step 2: In a bowl combine the cooked rice noodles, coriander roots, spring onions, garlic, fish sauce, Shaoxing wine and pepper.

Step 3: Lay a piece of spring roll pastry on a bench with a corner facing you (keep remaining pastry under a damp cloth to stop it drying out).

Step 4: Brush the sheet with a little water and place a heaped tablespoon of the filling about a quarter of the way up the pastry and place the prawn with tail sitting out of the bottom corner.

Step 5: Fold the corner over and gently pull the filling back to make a sausage shape and then fold the sides into the centre and brush the newly exposed pastry with more water.

Step 6: Roll the pastry up to form a firm but not too tight roll and repeat this with the remaining pastry and filling and prawns.

Step 7: Refrigerate until ready to serve.

Step 8: Heat the oil in a wok to 180C and fry the spring rolls in batches until crisp and golden and then drain on paper toweling.

Step 9: Dip fish sauce and sesame seeds if desired and serve with lettuce, mint and fish sauce.