Rice paper rolls

These soft, uncooked rolls make a refreshing change to deep-fried spring rolls. Nutritious fillings including shrimp, fresh vegetables and aromatic herbs are wrapped in delicate rice paper sheets and served cold with a traditional Vietnamese dipping sauce. You can prepare these rolls up to 4 hours ahead and chill them in the refrigerator, covered with a clean dampened dish towel to keep them moist, until you're ready to serve. These rolls can also be steamed or fried.

Soak the rice noodles

Soak 1 oz (30g) dried rice vermicelli noodles in boiling water for 5 minutes. While the noodles are soaking, mix together 1 tablespoon rice vinegar, 1 tablespoon water, 1 teaspoon superfine (caster) sugar, ½ teaspoon salt and 1 clove crushed garlic in a small bowl until the sugar dissolves. Rinse the noodles under cold water, drain well, then cut into 3-inch lengths.