or the summer rolls (goi cuon)

12 rice paper wrappers (large 22cm circles)
200g rice vermicelli noodles
One round lettuce (Bibb, Boston or Butterhead)
250g cooked king prawns
250g roast pork or roast duck, diced
Fresh mint, coriander (and if you can get them) Vietnamese basil, cockscomb mint, perilla aka shiso, roughly chopped
Bunch of chives

For the dipping sauce (nuoc cham)

Juice of a lemon
Juice of a lime
3 tbsp fish sauce
2 tablespoons caster sugar
50ml water
3 garlic cloves, finely minced
1 bird's eye chilli, thinly sliced

Tools

Large clean work surface or chopping board (bigger surface area than a rice paper wrapper)
Large tupperware or oven dish (big enough to hold a rice paper wrapper)