Rice Paper Rolls

60gms rice vermicelli noodles, cooked al dente
8 rice paper wrappers
8 large cooked prawns, shelled and deviened slice in half long ways
3 Tblespn red capsicum finely sliced
3 Tblspn shallots finely chopped
2 Tblespn corriander roughly chopped
2 Tblespn mint roughly chopped
1 avocardo sliced
sauce -
2 limes juiced
1 tspn fish sauce
4 tblspn chicken stock
garlic chilli sauce optional.
METHOD
1. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
2. Mix together in a seperate bowl rice noodles, capsicum, shallots, mint, and coriander, sqeeze 1 lime  and  2 Tblspns of chicken stock over the mix and toss. 
3. Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a slice of avocardo and some of the rice noodle mix across the centre, leaving about 5cm of the wrapper uncovered on each side.
4. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
5. In a small bowl, mix 1 lime juiced, fish sauce, 2 Tblspn chicken stock and garlic-chilli sauce as much as you like. mix together well and serve as a dipping sauce with your rice paper rolls