Easy to roll - Vietnamese Spring Roll Part #2

For the full list of ingredients, mosey here.
For the dipping sauce, mosey here.

Disclaimer, I didn't have any more cooked prawns left when I started this tutorial so I substitute with some juicy ripe persimmons instead :) Btw, they added some sweetness and turned out to be a very healthy substitute!
So bear with me ok.

Various styles of rolling.

This is the most Classic way of rolling - the closed ends method. My mom actually prefers this style as it is much easier to eat.

1. Soften rice paper roll by dipping a few seconds into lukewarm water.
Arrange the prawns/persimmon in the centre of the rice paper roll.

2. Add the salad, vermicelli and herbs. 3. Tuck in the sides and add a sprig of chive.

4. Roll up and arrange on plate neatly with the side up showing the prawns/persimmons.

The other alternative way of rolling this Classic style is to add the prawns/persimmon last. Don't forget the sprig of chive and roll up. Idea is that you are able to see the prawns once it is nicely rolled up.