Prawn Spring Rolls

Ingredients:

50 grams rice vermicelli
2 spring onions
1 Lebanese cucumber, peeled
1 carrot
24 cooked prawns, peeled and chopped
2 tbsp. chopped roasted unsalted peanuts
2 Chinese mushrooms, soaked, chopped finely
1/2 lettuce, finely shredded
1/2 cup chopped fresh mint
50 grams bean sprouts
375 grams rice paper rounds, 21 cm. diameter

Dipping Sauce:

2 tbsp. caster sugar
2 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. rice vinegar or white vinegar
1 spring onion, finely chopped
1 small red chili, seeded and finely chopped
1 clove garlic, crushed

Procedure:

Put the vermicelli in a bowl, cover with boiling and leave for 1 to 2 minutes, or until soft. Rinse under cold water, drain, chopped roughly with scissors and put in a bowl. Very finely shred the spring onions, cucumber and carrot into thin 5 cm. strips. Blanch the carrot in boiling water for 1 minute, drain and cool. Add the carrot, spring onion and cucumber to the cooled vermicelli with prawns, peanuts, mushrooms, lettuce, mint and bean sprouts. Toss, using your hand. For each spring roll, soften a rice paper in a bowl of warm water for 10 to 20 seconds. Lay it on a tea towel and place 3 tablespoons of filling in the center. Fold in the sides and roll up into a parcel. Seal the edges by brushing with a little water. Place on serving platter and cover with a damp cloth while you make the rest. To make the dipping sauce, combine the sugar and 2 tablespoons warm water in a small bowl and stir until the sugar dissolves. Add the remaining ingredients and stir well. Serve with spring rolls.