1 handful vermicelli rice noodles
½ cup soybean sprouts, finely chopped
½ cup carrots, grated
2 spring onions, finely chopped
½ cup mint, preferably Vietnamese, or basil, finely chopped
juice of 1 lime
1 dash fish sauce
1 tsp caster sugar
1 Tbs sweet Thai chilli sauce
24 spring roll wrappers
Pour boiling water into a bowl containing the noodles and soak 15 mins. Drain and chop noodles roughly. Mix together the noodles, bean sprouts, carrots, spring onions and mint. Add the lime juice, fish sauce, sugar and chilli sauce. Mix well.
Pour hot water into a shallow bowl. Take a spring roll wrapper and dunk it in the water, allow it to soften for a minute, then remove and lay on a clean damp tea towel. Continue with the remaining wrappers, 4-5 at a time. Be careful not to lay them on top of each or they will fuse together.
Roll wrappers by placing a small handful of the filling in a strip at one end of the wrapper and roll wrapper tightly folding in sides to enclose the filling. Repeat with remaining wrappers and filling. Keep rolls covered in the refrigerator until ready to serve.
Vietnamese dipping sauce:
Juice of 3 limes
3 Tbs fish sauce
1 Tbs caster sugar
1 fresh red chilli, deseeded and finely chopped
1 thumb ginger, grated
Mix all together in a bowl.