Rice paper rolls

1.Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes or until tender. Drain well and return to bow, mixing with chicken, mint, coriander, sauces and juice.

2.Working with 1 rice paper sheet at a time, soak in a dish of warm water until just softened. Lift carefully from water. Place on a board covered with a clean tea towel to drain.

3.Top with a heaped tablespoonful of filling (place slices of prawn, coloured side against the sheet if liked). Roll up, tucking in ends. Continue with remaining rice paper sheets and filling. Serve with sweet chilli sauce for dipping, or a little soy or kecap manis if preferred.