Vietnamese spring rolls

A recipe I got from a friend on Instagram, the land of drool-worthy food.

Vietnamese spring rolls

3/4 Japanese cucumber
1 carrot
100g rice vermicelli (blanched in boiling water and strained)
1 small bunch coriander (chopped)
1/2 cup medium-size prawns (boiled)
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp fish sauce
1 packet of rice paper

Dipping sauce:
1 tbsp sugar
1 tbsp garlic (minced finely)
1 lime
1 tsp fish sauce
Warm water
2 birds eye chillies (chopped)

1. Cut the cucumber and carrot into matchsticks.
2. Prepare the sauce. Dissolve the sugar in some warm water. Add the garlic and juice of half a lime. Add in the chillies and mix well.
3. Combine the vinegar, soy sauce, fish sauce and 2 tbsp of the dipping sauce.
4. Mix the cucumber, carrot, rice vermicelli, coriander and prawns in the vinegar mixture. Separate the vermicelli after mixing well.
5. Soak the rice paper and start assembling the spring rolls.

Recipe shared by Sara.