Por Pia Sod with Prawn

Soak the rice stick noodles in a bowl of just-boiled water for 6 minutes until softened, then drain and rinse under cold water.

Cut the carrot and cucumber into thin matchsticks, and pick the mint and coriander leaves.

Bring a small saucepan of water to a gentle simmer, add the prawns, and poach for 4 minutes until pink, opaque and a meat thermometer reads at least 63°C.

Drain the prawns, leave to cool for a few minutes, then slice each one in half lengthways.

Dip a sheet of rice paper into a bowl of warm water for 10 seconds until just pliable, then lay it flat on a clean board, one sheet at a time.

Arrange a few lettuce leaves, a little noodle, prawn, carrot, cucumber, beansprouts, mint and coriander in a line across the lower third of each wrapper.

Fold the sides in over the filling, then roll tightly from the bottom up to enclose everything into a firm cylinder, and repeat to make 12 rolls.

Serve the rolls with the sweet chilli sauce for dipping.