1. First, cook the vermicelli for the filling. Bring a large saucepan of water to the boil. While that’s on the go, soak the vermicelli in a bowl of warm water for 15 minutes, then drain.

2. Once the water hits a rolling boil, carefully drop the vermicelli into the pan and cook for 1–2 minutes, then drain and leave to cool to room temperature.

3. Fold. Tuck. Roll. To make the rolls, fill a large shallow bowl with warm water. Take a sheet of rice paper and dip it into the water for 3-5 seconds, until translucent, then place it on a clean work surface. Tips: Make sure the paper rolls don’t become too soft, otherwise you won’t be able to wrap them easily.

4. Put a quarter of the lettuce in a mound in the centre of the paper, followed by a quarter of the carrot, mint, coriander, basil and vermicelli.

5. To roll up, fold the side of the wrapper closest to you over the filling, ensuring it is tucked in neatly and tightly over the filling.

6. Next, fold the right side of the wrapper toward the centre, pulling it taut across the filling, and press down the edges of the wrapper to seal. Repeat with the left side. Now roll up the filling in the wrapper, pushing the roll away from you, to create a log-shaped parcel.

7. Serve with a dipping sauce of your choice: sweet chilli or peanut sauce. To make a basic peanut sauce, simply blitz together some peanut butter, soy sauce, sesame oil, rice vinegar, a little sugar, some fresh garlic and ginger, and a little water.

Looking for hot weather lunch ideas? These summer rolls are quick, nutritious and delicious