Ingredients

30g dried vermicelli
2 cloves of garlic
3 coriander roots
1tbsp oil
100g raw prawn meat, finely chopped
150g lean pork mince
1 medium carrot, grated
3 spring onions, chopped
2 tsp fish sauce
1 tb sp chili sauce
1 tb sp chili sauce
2 tsp corn flour
2 tb sp water
25 spring roll wrappers
oil , for deep frying
sauce for serving.

Break the vermicelli into 4cm pieces and place the pieces in a heat proof bowl.
Cover with boiling water and leave so soak for 4 minutes or until soft, drain well.

Chop the garlic and finely chop the coriander roots. Heat the oil in a wok or
frying pan. Add the garlic and coriander roots to the wok and stir-fry for
30 seconds. Add the prawn meat and pork mince to the wok and stir-fry
for 5 minutes using a wooden spoon or fork to break up any lumps as it cooks.

Add the carrot, spring onions, fish sauce, chili sauce and noodles to the wok.
Stir well and then allow to cool.

In a small bowl, mix the corn flour and water to form a paste. Place the spring
roll wrappers on a damp tea towel and cover with one end of the tea towel

Place 1 spring roll wrapper at a time, with a corner towards you, on another
damp tea towel. Using your finger tips, wet all the edges with the corn
flour paste.

Place 1 tb sp of filling in the center of the wrapper and spread the filling out to
form a sausage shape, fold the edges towards the center and roll up the spring
roll tightly. Seal the edge with paste. Continue with the remaining wrappers
and filling, keeping the spring rolls covered with a damp tea towel.

Heat oil to moderately hot in a wok or deep frying pan and cook the spring rolls
3 or 4 at a time until they are golden brown. Remove from the oil using a wire
mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels
and serve immediately with a dipping sauce.

(Makes : 25)