Cook the pork until completely cooked through, then allow it to cool before slicing thinly.

Cook the prawns until just cooked, then peel and slice them lengthwise.

Prepare the rice vermicelli according to the package instructions, drain and rinse with cool water.

Wash the lettuce and herbs well.

Then cut the vegetables into thin strips.

I like preparing everything before touching the rice paper.

Once you start rolling, it's much easier if everything is already waiting beside you.

Fill a large shallow dish with warm water.

Dip one rice paper wrapper briefly into the water.

You don't need to leave it there until it becomes completely soft.

The wrapper will continue to soften on the plate.

This is one of the little tricks that makes rolling easier.

Place the softened wrapper on a clean plate or work surface.

Put a lettuce leaf toward the lower third of the wrapper.

Add a small amount of rice vermicelli.

Don't be tempted to fill it too much.

I've learned this the hard way.

Add a few strips of cucumber and carrot, followed by mint, coriander and Thai basil.

Then add the pork and prawns.

If you're using bean sprouts or garlic chives, add a little of those too.

Keep everything compact.

Fold the bottom edge over the filling.

Fold both sides toward the centre.

Then continue rolling forward, keeping gentle pressure on the filling.

You want the roll firm enough to hold together, but not so tight that the rice paper tears.

The first one may not look perfect.

Neither did mine.

By the time you reach the last few, you'll have found the rhythm.

Mix the hoisin sauce and peanut butter.

Add warm water gradually until you have a smooth dipping consistency.

Add lime juice and garlic.

Taste and adjust.

If you like a little heat, add chilli.

Finish with crushed roasted peanuts.

A second option is nước chấm, the Vietnamese fish-sauce dipping sauce made with fish sauce, lime, sugar, garlic and chilli. Both styles work beautifully with fresh spring rolls.