If you don't fancy prawns,thinly slice cooked pork belly, deep fried tofu, thinly sliced cucumber or roast duck - the possibilities are endless. This is all about the preparation. Have it all laid out and then practise your rolling skills. Granted, it may take several goes before you perfect one, but it is well worth.

1. Combine the prawns with the grated ginger and a little salt and mix together well.

2. Bring a frying pan up to a reasonably high heat, add a little oil, then quickly fry the prawns and ginger until just cooked. Remove from the pan and set aside to cool down.

3. Using a julienne peeler, peel the carrot into long, thin strands. Combine with the grated lime zest and a little of the squeezed juice.

4. Fill a shallow dish with warm water. Dip a rice paper wrapper into the water and move it about until it is pliable but not soft, as it will continue to absorb the water once you remove it. Place on the bench and place two prawns in a line in the middle, a little of the carrot, a little of the vermicelli and some of the herbs. Fold the bottom half up and over the filling, then fold the sides over, then roll the whole thing over on itself to form a tight roll. It will take a little practise, so don't beat yourself up if the first one is a disaster. The key is to make sure your wrappers aren't under water for too long so they won't get too soft, and wrapping the rolls nice and tight to keep everything in.
Repeat until you are out of ingredients.

5. To serve, combine all the dipping sauce ingredients together. Sometimes I like to add a little soy, inauthentic as it is, for more of an umami kick. Keep the rolls intact as they are, or cut in half to make them more manageable bites, arrange on a plate, and serve. These will refrigerate well for a few hours.

Enjoy!