Vietnamese prawn and mint rice paper rolls

Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 mins or until noodles soften. Refresh under cold water. Drain.

Fill a shallow dish with warm water. Dip a rice paper sheet in water. Drain and place on a clean board (it will continue to soften on standing).

Arrange 2 prawn halves, 1 mint leaf, 1 piece capsicum, 1 piece spring onion and some of the noodles in the centre of the rice paper sheet. Fold the bottom half of wrapper over filling. Fold the sides over, then roll to enclose. Place on a large tray. Repeat with remaining rice paper sheets, prawn, mint, capsicum, spring onion and noodles, placing the rolls slightly apart on the tray to prevent sticking.

Combine the sweet chilli sauce and lime juice in a small bowl. Serve the rice paper rolls with the dipping sauce and extra mint.