Place vermicelli in a bowl and cover with boiling water, stand for 2 – 3 minutes, drain and rinse under cold water.

For the dipping sauce, place garlic, green chilli and palm sugar in a mortar and pestle then pound. Add remaining ingredients, stir until palm sugar is dissolved, pour into serving dish and set aside.

Fill a deep dish or large bowl with warm water. Place a clean damp tea towel on your working surface and arrange the filling ingredients in front of you.

Soak 1 sheet of rice paper for around 5 seconds and place on your damp tea towel. Start assembling your roll by adding your ingredients on the middle top half of the circle, so they come out of the top a little. Once filled, fold the bottom half of the circle over the bottom of the ingredients, then starting at one end roll it firmly until sealed.

Repeat with remaining sheets of rice paper. Arrange on a platter and serve with dipping sauce.