Classic Vietnamese Spring Rolls

First make the sweet-sour sauce: roll 2 limes to loosen, cut in half and squeeze juice; mince 1 clove of garlic and slice 2 bird eye chillies; in a bowl combine 2 tbsp white sugar, 2 tbsp fish sauce, minced garlic, and chilli rings, pour in lime juice, gradually add 2 tbsp water to dilute and mix well, then chill in the refrigerator.

Make peanut hoisin sauce: chop 10g coriander and 1 tbsp roasted peanuts; in a bowl combine 2 tbsp peanut butter, 2 tbsp hoisin sauce, and 1 tsp fish sauce, mix well, gradually stir in 3 tbsp warm water until fluid, mix in minced garlic from 1 clove, and garnish with chopped coriander and peanuts.

Prepare spring roll fillings: bring water to a boil in a pot with 2 slices of ginger, add 400g shell-on prawns and cook for a few minutes until cooked through and bright red, quickly remove and plunge into ice water to cool, then shell the prawns.

Place 50g vermicelli in a bowl, pour in boiling water and soak for a few minutes until completely softened.

Bring a fresh pot of water to a boil, add 2 slices of ginger, place 250g chicken breast in, simmer on low heat for 8 to 10 minutes until fully cooked through, then remove and let cool.

Pour 1 tbsp cooking oil into a frying pan, arrange 300g sliced tofu flat on the bottom, pan-fry over medium-low heat until both sides are golden brown and crisp, then remove and set aside.

Shred the cooled 250g chicken breast by hand; slice and julienne 1 carrot; cut 1 cucumber in half lengthwise, scoop out the seeds with a spoon, and julienne the flesh; trim roots from 80g bean sprouts; slice 100g small radishes thinly.

Make chicken spring rolls: dip 1 rice paper sheet in warm water until semi-transparent and slightly pliable, lay flat on a cutting board; near the bottom edge place shredded carrots, cucumber, soaked vermicelli, coriander, and mint leaves; roll forward once, add shredded chicken, fold both sides inward, and roll tightly into a cylinder.

Make prawn spring rolls: dip 1 rice paper sheet and lay on cutting board, layer bean sprouts, trimmed lettuce, soaked and trimmed vermicelli, and basil, roll forward once, line up 3 cooked peeled prawns, fold both sides inward, and roll tightly to finish.

Make vegan tofu spring rolls: dip 1 rice paper sheet and lay flat, layer radish slices, bean sprouts, trimmed soaked vermicelli, and pan-fried tofu, roll forward once, top with coriander, mint, or basil leaves, fold both sides inward, and roll tightly to finish.