30 g dried bean vermicelli
2 g cloves garlic
3 corainder roots
1 tablespoon oil
100 g raw prawn meat, finely chopped
150 g lean pork mince
1 medium carrot,grated
3 spring onions, chopped
2 teaspoon fish sauce
1 tablespoon chilli sauce
2 teaspoon cornflour
2 tablespoons water
25 spring roll wrappers

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1 Break the vermicelli into 4 cm pieces and place the pieces in a heat
proof bowl. Cover with boiling water and leaves to soak for 4 minutes or until soft; drain well
2 Chop the garlic and finely chop the corainder roots. Heat the oil in a wok or frying pan. Add the garlic and corainder roots to the wok and
stir fry for 30 seconds. Add the prawns 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, chilli sauce and noodles to the wok
3 In a small bowl, mix the cornflour and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the tea t
4 Place 1 spring roll wrapper at a time, with a corner towards you, on another damp tea towel. Using your fingertip, wet all the edges with the cornflour paste.
5 Place 1 tablespoon 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 remaing wrappers and filling, keeping the spring rolls covered with a damp tea towel 6 Heat the oil moderately hot in a wok or deep cook them, until they are golden brown