Ingredients

50g dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 medium cooked prawns, peeled
16 fresh thai basil leaves
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 tb sp grated lime rind
2 tb sp chili sauce.

Sauce

1/3 cup cold water
1 tsp sugar
2 tb sp fish sauce
1 tb sp white vinegar
1 small red chili, finely chopped
1 tb sp chopped coriander leaves and stems.

Method

Soak the bean vermicelli in hot water for 10 minutes and then drain.
Dip a rice paper wrapper into luke warm water, allow to soften and place
on a work surface. Place 2 prawns side by side in the center of the wrapper and
top with 2 basil leaves, 1 tb sp of coriander, a few carrot strips, a little lime rind
and a small amount of rice noodles. Spoon a little chili sauce over the top.

Press the filling down to flatten it a little, bring in two sides and roll up the parcel
seam side down on a serving plate and sprinkle with a little water, cover with
plastic wrap. Repeat with remaining ingredients.

To Make Sauce:Place cold water in a small bowl, add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chili and coriander leaves and stems.
Serve the spring rolls with sauce.

(Makes: 8)