There’s nothing quite like a refreshing minty Vietnamese Summer Roll when it’s baking hot outside and you want a cooling, rehydrating lunch. Chef Gok Wan recreates “one of the best express lunches out there” layer by layer, while explaining why you should stack your ingredients in the way shown. Sink your teeth into this spring roll and slurp up that spicy zesty and minty marinade over those succulent prawns, spring vermicelli and fresh vegetables.

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