Prawn noodle rolls with Thai dipping sauce recipe

First prepare the dipping sauce.
Peel and finely grate the root ginger, deseed the chilli and finely chop it and the coriander, then mix in a bowl with the remaining ingredients and 3 tablespoons of water.
Cover and chill in the fridge until ready to use.
(Left covered in the fridge, it will keep for 48 hours.)
Next peel the cucumber and cut into cubes about 5mm/ 1/4in in size, finely chop the coriander and roughly chop the cashew nuts.
Cover the rice noodles in boiling water and leave for as long as instructed on the packet (usually around 10 minutes).
Once soft and pliable, drain and place in a large bowl.
Pour over the toasted sesame oil, then add the prawns, cucumber, coriander and cashew nuts and mix together until combined.
Prepare the spring roll wrappers by immersing each in cold water for a few seconds and then placing on a clean tea towel for 1 minute to allow it to soften.
Transfer each softened wrapper to a chopping board and spoon about 2 tablespoons of the rice noodles and prawns along the centre of the wrapper.
Fold in two opposing sides of the wrapper and then fold over one of the remaining sides to cover the filling by about a third.
Continue to roll the wrapper so that the filling is completely enclosed.
Set aside on a plate and continue this process with each sheet of rice paper until you have made all of the noodle rolls.
You can then either serve the rolls immediately with the dipping sauce or cover and refrigerate for a few hours until ready to serve.