Avocado, prawn and pink ginger rice paper rolls

For the rolls:

24	Cooked prawns, peeled (Main)
24	Rice paper rounds
¼ cup	Japanese pickled ginger
¼ cup	Fresh coriander
1	Avocado, firm but ripe, sliced

For the sauce:

2 Tbsp	Hoisin sauce
¼ cup	Rice wine vinegar
1 Tbsp	Sweet chilli sauce

Directions

1. To make the rolls, fill a large shallow dish with warm water. Dunk in a few rice paper wrappers and let them soften for about a minute.
2. Remove and add a couple more to soak while you prepare the first rolls.
3. Lay the wrappers carefully on the bench.
4. Put a prawn, a slice of ginger, a few coriander leaves and an avocado slice on each wrapper and fold up, enclosing the filling in a neat little roll.
5. Wet a couple of paper towels in cold water and put them on a small tray. Lay the rice paper rolls on this and cover with another couple of wet paper towels as you work.
6. When they are all made, wrap the tray, wet paper towels included, in clingfilm until ready to serve.
7. To make the dipping sauce, whisk the ingredients together and serve in a small bowl beside the rolls.