These spring rolls are very popular in the southern, tropical regions of Vietnam. Use a young pineapple rather than a ripe one, because the slight tartness of the unripe pineapple is a necessary contrast to the sweetness of the prawns and the heat of the chilli.

8 eggs

oil, for frying

200 g rice vermicelli

24 rice-paper wrappers

2 small iceberg or other crisp green lettuces, thinly sliced

1 unripe pineapple, cut into

5 cm batons

1 chilli, seeded and cut into thin strips

24 cooked prawns, peeled and cut in half lengthways

½ handful coriander sprigs

classic dipping sauce to serve

Break 2 eggs into a small bowl, lightly season with salt and pepper and whisk to combine. Heat a little oil in a non-stick frying pan. Pour in the egg mixture, gently stir for 5 seconds, spreading the egg over the base of the pan, then cook until set. Remove from the pan and repeat with the remaining eggs. Cool the omelettes, then cut into 3 mm wide strips.

Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.

Dip a rice-paper wrapper in warm water for 1 second. Do not soak the wrapper as it will become too soft and tear when rolled. Place the wrapper on a flat surface. Wait for 20 seconds, then place the lettuce, noodles, pineapple, omelette, chilli, prawns and coriander in a straight line on the bottom third of the wrapper. Bring the bottom of the wrapper up over the filling, fold in the sides and then roll up. Set aside, seam-side down, while you prepare the remaining spring rolls.

Serve with the dipping sauce.