Prawn Spring Rolls

• 1/2 cup sweet chili sauce
• 2 tablespoons lime juice
• 4 1/4 ounces vermicelli noodles dried, covered in boiling water for 5 mins, or until softened, coarsely chopped
• 1 tablespoon lime juice
• 2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 16 rice paper 6 inch round, sheets
• 16 fresh mint leaves
• 16 prawns medium cooked, shelled
• 5 ounces cucumber small, deseeded, cut into thin strips
• 6 shallots sliced thinly
• 16 sprigs fresh cilantro
• 2 ounces 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, vermicelli noodles, lime juice, palm sugar, fish sauce, rice, mint, cucumber, shallots, cilantro, shoots

Taken from www.yummly.com/recipe/Prawn-Spring-Rolls-1407223 (may not work)