Vietnamese fresh spring rolls recipe

1 tsp Chinese five-spice

Salt and freshly ground black pepper

300g pork tenderloin fillet, sinew removed and finely sliced

Vegetable oil, for frying

Juice of 1 lime

1 tsp fish sauce

1 tsp rice vinegar

1 tsp caster sugar

1 baby gem lettuce, washed, core removed and shredded

Handful of coriander leaves, torn

12 sheets of rice paper,

16cm in diameter

Small handful of Thai basil, picked

Small handful of saw leaf or mint leaves, picked

Small handful of coriander leaves, picked

200g cooked rice vermicelli noodles

12 chive flowers

12 cooked prawns, peeled, de-veined and cut in half lengthways

1 garlic clove, peeled and finely chopped

1 red Thai chilli, finely chopped

3 tbsp hoisin sauce

2 tbsp fish sauce

1 tbsp caster sugar

2 tbsp crunchy peanut butter

46 tbsp coconut milk

1 tbsp tamarind paste