Soak the vermicelli for 5 minutes in enough hot water to cover. Drain well and use scissors to
roughly chop the noodles into shorter lengths.
Using a pastry brush, brush both sides of each rice paper wrapper with water, Leave for about 2
minutes, or until the wrappers become soft and pliable. Stack the wrappers on top of each other.
sprinkling each lightly with water to prevent them sticking together and drying out. Be careful. as
the wrappers tear easily when softened.
Put one softened wrapper on a work surface and spoon about 1 tablespoon of the noodles along the
bottom third of the wrapper. leaving enough space at the sides to fold the wrapper over. Top with
two mint leaves, two prawn halves and half a garlic chive. Fold in the sides towards each other and
firmly roll up the wrapper. allowing the garlic chive to point out of one side. Repeat with the
remaining wrappers and ingredients and put the rolls, seam side down, on a serving plate.
To make the dipping sauce, combine the satay sauce, hoisin sauce, red chilli, peanuts and lemon
juice in a small bowl and mix thoroughly. Serve with the rolls.