12 fresh coriander sprigs, roughly chopped or torn
18 fresh mint leaves, roughly chopped or torn
3 fresh cockscomb mint sprigs
18 perilla leaves
6 garlic chives, halved with head removed
For the dipping sauce:
1 tbsp vegetable oil
1 garlic clove, finely chopped
2 tbsp hoisin sauce
½ tbsp white wine vinegar
1 tsp golden caster sugar
½ tbsp chilli sauce
2 tbsp unsalted shelled peanuts, crushed or blended
Bring a saucepan of water to the boil, add the pork belly and a few pinches of salt and cook for about 25 minutes with a lid on or until the juices run clear when the pork is pierced with a skewer. Remove, allow to cool, then cut off and discard the skin and slice the meat as thinly as possible.
Poach the prawns in boiling water with a pinch of salt for 2 minutes until cooked and pink, then drain. When cool enough to handle, peel the prawns, then leave to cool completely.
Put the noodles in a pan, pour over freshly boiled water, add a pinch of salt and the vinegar, then cover and leave for 5 minutes or until soft. Drain and rinse with hot water.
Put the remaining roll ingredients, prepared and ready, in separate containers on the work surface. Pour some warm water into a bowl or tray large enough to dip the rice paper in. Use a chopping board to make the rolls.
Dip a sheet of rice paper into the water and take out as soon as it’s all wet. Do not let it sit in the water. Lay it on the chopping board and leave for a minute until it’s soft enough to roll.
Imagining the round rice paper as a face, put all the items where the mouth would be. First line up three prawns and 1-2 lettuce leaves. Top with some noodles, a few pork slices and 2-3 sprigs/leaves each of the coriander, mint(s) and perilla. Don’t overfill, as you need to be able to roll it up and eat it.
Fold the two sides in to partially cover the filling, then fold up the bottom flap to cover the ingredients as if you’re making an envelope. Add 2-3 lengths of garlic chive so they stick out at one end.
Roll and compress as you go until you reach the end of the rice paper and have a compact summer roll.
For the dipping sauce, heat the vegetable oil in a small saucepan. Fry the garlic until it browns slightly, add the hoisin sauce, vinegar, sugar, chilli sauce and 1 tbsp water, then bring to a gentle boil. To serve, pour the sauce warm or cold into dipping bowls, then sprinkle the crushed peanuts on top.