2) In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 4 cm from the top. Below the prawns add some perilla leaves, lettuce, pork, mint and vermicelli.
3) To form the roll, first fold the sides into the centre over the filling, then the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.
4) Serve 2 rolls per person with dipping fish sauce.