• 20 small dried rice paper sheets
• 1 cucumber, finely grated or cut into strips
• 1 carrot, finely grated
• 50g beansprouts
• 100g brown rice vermicelli noodles, cooked and rinsed in cold water
• 20 medium prawns – sliced into half (can use fresh or frozen and boil and cool before using) or grilled chicken fillet/breast sliced in thin slices
• 4 Tbsp coriander, roughly chopped
• 4 Tbsp mint leaves, roughly chopped

Dipping sauce 1

• 4 tablespoon sweet chilli sauce
• 1 tablespoon grated peanuts

Dipping sauce 2

• 4 tablespoons hoisin sauce
• 2 green spring onion, thinly sliced
• 3 tablespoons fresh lime juice (bottled pure lime juice or fresh limes)
• 3 teaspoons fish sauce
• 3 teaspoons unsalted peanut butter
• Pinch of brown sugar or a teaspoon honey