300 g Pork mince
500g cooked medium king prawns
1 cup finely shredded lettuce
1 cup bean sprouts
½ cup fresh mint leaves
12 x 17cm square rice paper sheets
Hoisin peanut dipping sauce:
2 teaspoons castor sugar
1 tablespoon rice vinegar
¼ cup water
¼ cup hoisin sauce
1 tablespoon crushed roasted peanuts

Cook pork, stirring about 5 minutes, in heated oiled medium frying pan until browned lightly and cooked through. Meanwhile, shell and devein prawns, chop prawn meat finely. Make hoisin peanut dipping sauce. (Combine all the ingredients over medium heat until sugar dissolves). Combine lettuce, sprouts and mint in medium bowl.

To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully, place, with one point of the square sheet facing you, on board covered with tea towel.

Place a little prawn meat vertically along the centre of sheet, top with a little pork then a little lettuce filling. Fold top and bottom corners over filling then roll sheet from side to side and enclose filling.

Repeat with remaining rice paper sheets. Serve rolls with hoisin peanut dipping sauce.