Peel the shallot and cut into matchstick size slices. Do the same with the cucumber, chives and mango. Shred the lettuce. De-seed and finely chop the chilli.
Cook the noodles in boiling water for 1 minute and then refresh in cold water, drain and dry any excess water off them.
Pick the mint leaves and roughly chop.
Make a dressing by whisking together the lime juice, fish sauce, palm sugar and peanut oil. Dress the vegetables and leave to marinate.
Dip the rice paper rolls in warm water and pat dry. Place a small amount of the salad in the middle, top with a few crayfish tails, some rice noodles, a little fresh mint and chopped peanuts. Fold the ends in, then fold it over towards the top, brush the top with a little water and roll over to seal the roll.
Serve the rolls with any leftover salad.
«You can replace the crayfish tails with prawns or fresh crab.»