Spring roll filling: 50g rice vermicelli noodles 20 round (20cm diameter) rice paper sheets 20 cooked king prawns, peeled, deveined, halved lengthways 1 cup bean sprouts, trimmed 1 carrot, peeled, cut into matchsticks 1/4 cup finely chopped peanuts 20 mint leaves 20 coriander leaves
Peanut sauce: 1 tbs peanut oil 1 garlic clove, finely chopped 2 fresh red birdseye chillies, seeded, finely chopped 1/2 cup unsalted roasted peanuts, finely chopped 1/2 cup water 1/3 cup coconut milk 1 tbs lime juice 1 tbs fish sauce 1 tbs brown sugar
To make the peanut sauce, heat the oil in a small saucepan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the peanuts, water, coconut milk, lime juice, fish sauce and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 2 prawn halves along the centre of the rice paper sheet. Add a little of the noodles, bean sprouts, carrot, peanuts, mint and coriander leaves. Fold in ends and roll up firmly to enclose filling. Repeat to make 20 spring rolls.
Place on a platter and serve with peanut sauce.