To make the dipping sauce, combine the fish sauce, palm sugar, lime juice and 2 tablespoons
water in a small bow. Stir until the sugar has dissolved. Add the coriander and chilli and set
aside. Soak the vermicelli in hot water for 10 minutes, then drain.
Cut the spring onions into 7-8cm / 2 3/4 - 3 1/4 in lengths and shred them lengthways. Shred the
mange-tout lengthways. Cut the cucumber into 7-8cm / 2 3/4 - 3 1/4 in matchsticks.
Discard the outer leaves of the pak choy. Cut off the bases and separate the leaves. Heat the
oil in a wok over medium-high heat and fry the garlic and ginger for 10-15 seconds, until aromatic.
Add the pak choy and stir fry for 20-30 seconds, or until wilted. Remove from the heat and cut
lengthways into thin slices.
Soak a rice paper wrapper in lukewarm water just until soft. Spread a dry tea towel on a work
surface and put the rice paper wrapper on top. Arrange a small bunch of vermicelli on one side. Top
with 3-4 lengths of pak choy. Cover with 2-3 bean sprouts, slightly protruding over the rim of the
wrapper. Add 2-3 mange-tout strips, some spring onion and some cucumber sticks. Put 2 coriander
leaves on top and spoon a thin trail of hoisin sauce along the length of the vegetables.
Fold the bottom of the wrapper up over the vegetables, then roll the wrapper up tightly from one
side to give a firm cigar shape with a few vegetable sprigs sticking out the top. Repeat with the
remaining ingredients to make 8 rolls. Serve with dipping sauce.