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Fresh prawn spring rolls

Ingredients

• 50g rice vermicelli noodles
• 20 round (20cm diameter) rice paper sheets
• 20 cooked king prawns, peeled, deveined, halved lengthways
• 1 cup (55g) bean sprouts, trimmed
• 1 carrot, peeled, cut into matchsticks
• 1/4 cup (40g) finely chopped peanuts
• 20 mint leaves
• 20 coriander leaves
• Peanut sauce
• 1 tablespoon peanut oil
• 1 garlic clove, finely chopped
• 2 fresh red birdseye chillies, seeded, finely chopped
• 1/2 cup (80g) unsalted roasted peanuts, finely chopped
• 1/2 cup (125ml) water
• 1/3 cup (80ml) coconut milk
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar

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