Crayfish and beansprout summer rolls

Combine all the dipping sauce ingredients in a small bowl, stir and leave to sit while making the summer rolls

Put the vermicelli in a large bowl of boiling salted water, cover the top with a dinner plate or kitchen foil and leave for 5 minutes, or until the noodles are soft. Drain and run them under the cold tap to cool

Meanwhile, blanch the beansprouts in a large saucepan of boiling water for 2 minutes, then drain in a colander and run them under the cold tap to cool

Put about 5cm of warm water in a shallow dish or tray big enough to comfortably hold a rice paper disc. Briefly dip the rice paper in the water so it is fully submerged, but don’t linger, then place it on a chopping board or plate. Don’t worry if the rice paper feels hard, it will have softened by the time you roll

Place a row of crayfish tails in a neat line about 4cm up from the bottom, followed by some beansprouts, then a layer of noodles. Rest a lettuce leaf on top, then a layer of herbs. Fold the sides of the rice paper in and then, starting from the edge nearest you, roll the filling up in the rice paper, tucking everything in neatly as you go. Repeat with the remaining rice paper discs and serve immediately with the dipping sauce