Prawn Spring Rolls

• 1/2 cup sweet chili sauce
• 2 tbsp lime juice
• None None For the prawn spring rolls
• 4.25 oz dried vermicelli noodles, covered in boiling water for 5 mins, or until softened, coarsely chopped
• 1 tbsp lime juice
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 16 (6 inch) round rice paper sheets
• 16 None fresh mint leaves
• 16 None medium cooked prawns, shelled
• 5 oz small cucumber, deseeded, cut into thin strips
• 6 None shallots, sliced thinly
• 16 sprigs fresh cilantro
• 2 oz pea shoots

1. Combine noodles with lime juice, sugar and fish sauce.
2. To assemble spring rolls, cover a cutting board with a clean, damp tea towel. Place 1 sheet of rice paper in a bowl of warm water until softened then place on tea towel. Top with a mint leaf, prawn, 1 tbsp noodle mixture, cucumber, shallots, cilantro and pea shoots. Fold in the short sides and roll up to enclose filling. Repeat with remaining rice paper and ingredients. Place on a sheet tray lined with plastic wrap, cover with a damp paper towel and chill until ready to serve.
3. To make the dipping sauce, combine sweet chili sauce and lime juice in a small bowl. Serve with spring rolls.

sweet chili sauce, lime juice, spring rolls, vermicelli noodles, lime juice, sugar, fish sauce, rice paper, mint, prawns, cucumber, shallots, cilantro, shoots

Taken from recipes-plus.com/api/v2.0/recipes/22497 (may not work)