Prawn and watermelon rice paper rolls

Instructions

1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until softened. Drain well. Using kitchen scissors, cut noodles into 5cm lengths.
2. Working with 1 sheet at a time, soak rice paper sheets in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean cloth to absorb excess water. Place one-third of the noodles, watermelon, prawns, radishes and fresh basil leaves in the centre of the sheet.
3. Fold over 2 opposite edges of each rice paper, then roll to enclose filling. Repeat with remaining 2 rice paper rolls. Serve each roll wrapped in a butter lettuce leaf.