vietnamese rice roll

* Rolls *
125 grams rice vermicelli
4 eggs lightly beaten
pinch salt
10 rice paper rounds
1 butter or round lettuce shredded
20 freshly cooked king prawns peeled
1/2 cup Vietnamese mint leaves
1/2 cup Thai basil leaves
* Sauce *
3 tbsn fish sauce
3 tbsn water
1 clove garlic crushed
2 lemons juiced
small red chilli finely chopped (optional)Directions
Bring a large saucepan of water to the boil, add the vermicelli and cook 1-2 minutes until just tender; drain and cool.
Using a large non-stick frying pan, make a thin omelette with the eggs, lightly seasoned with a pinch of salt. Allow omelette to cool before cutting it into strips.
Dip a sheet of rice paper into a large bowl of hot water very quickly to soften it. Place on a plate and stand 30 seconds to allow rice paper to dry out slightly and soften. You can do up to 4 sheets of rice paper at a time without them drying out too much. This will speed up the process.
Arrange the lettuce, vermicelli, prawns, some omelette, some mint and some basil on each rice paper round and roll up. Arrange on a platter.
Dip the roll into the sauce; mix equal amounts of fish sauce and water. Add a pinch of sugar, garlic, lemon juice and the chilli (if using).

p/s: add hoi sin chicken, coriander and raw cucumber