Fresh Spring Rolls

Mint Sauce

2	Spring onions, chopped
1 cup	Mint leaves, firmly packed (Main)
1 tsp	Chilli, diced
1 clove	Crushed garlic
½ tsp	Honey, mild
¼ cup	Lemon juice

Spring Rolls

20 g	Vermicelli, fine noodles
8	Raw prawns, large, shelled and deveined (Main)
½ cup	Cabbages, thinly shredded or crisp lettuce
4	Rice paper wrapper, large
1	Carrot, small, julienned
¼ cup	Cucumbers, peeled, seeded and julienned
8 sprigs	Coriander, small
8	Mint leaves

Directions

1. To make the sauce, place all ingredients in a small food processor or use a hand blender.
2. ix until smooth. Place in a bowl to serve.
3. Poach prawns gently in boiling water until pink and cooked, about 1 minute.
4. Drain and place in icy water to cool. Drain, then halve lengthwise.
5. Pour boiling water over noodles and soak for about 10 minutes, until softened.
6. Drain and cool. Combine with cabbage.
7. Pour warm water into a frying pan or large dish.
8. Soak a rice paper wrapper in the water until softened.
9. Lift out and place on a clean board.
10. Place 1/4 of noodle mixture on front side of the wrapper.
11. Add carrot, cucumber, herbs and 4 prawn halves.
12. Fold in the sides and roll up. Place on a platter and cover with damp paper towels.
13. Repeat to make 4 rolls. Cut rolls diagonally and place on individual plates.