Makes: 8 rolls

These are also known as nem cuon, and are super-tasty and refreshing as a starter to any Asian meal. They are also incredibly easy to make once you have had a go or two.

Method:

1. To make the pork, you can simply use pork tenderloin that is cut into strips, marinated in some garlic, ginger, dark soy sauce and kecap manis (if you can find it - a sweet sauce). Stir-fry these strips in some oil til brown and set aside to cool.  
2. Bring some water to boil and add the vermicelli, remove from heat and leave to soak for 2 minutes til noodles are soft. Drain and rinse in cold water to stop it cooking any more. Set aside with the pork.
3. To assemble the summer rolls, have all ingredients to hand on a workspace. Dip one rice paper into a shallow dish of cold water and leave it immersed for about one minute, remove and lay on a wet tea towel. In the centre of the paper, arrange 2 crossed chives, followed by small amounts of mint leaves, basil, 2 prawn halves, noodles, bean sprouts, pork and lettuce in layers. Do not overfill as it will be hard to roll afterwards. Fold the edge of the paper closest to you over the folling, fold in the sides and then roll away from you to secure everything in a neat parcel. Set the assembled roll aside on a plate or wet tea towel.
4. Repeat the process with the remaining papers. Arrange on a serving platter and serve with the dipping sauce.

Adapted from Rick Stein's 'far eastern odyssey'