Step 1

Whisk the lime juice, fish sauce, brown sugar and oil in a small bowl to combine. Reserve 60ml (1/4 cup) of the dressing, to serve.

Step 2

Place bean sprouts, carrot and onion in a medium bowl and toss well.

Step 3

Soak 1 rice paper sheet at a time in a shallow dish of warm water for 10 seconds. Dry with paper towel and transfer to a clean work surface.

Step 4

Place 1/3 cup of the vegetable mixture along one edge of each rice sheet, leaving a 2cm border. Top with 2 mint leaves and a little dressing. Fold in the sides and roll up to enclose the filling. Cut each roll in half and serve immediately with the reserved dressing.