Poh Pia (Fresh Spring Rolls - Thai)

[Miruwin]

50 grams dried rice vermicelli or 1 cup fine rice noodles
2 cups hot water

8 rice paper wrappers
16 small to medium cooked prawns
1 bunch basil leaves or coriander leaves
4 lettuce leaves
1 shredded medium carrot
1 shredded white radish (must be white radish - red are too hot for this)
1 tablespoon of lime rind
1/2 teaspoon of lime juice
1 teaspoon of sugar
1 teaspoon of fish sauce (nam pla)
1-2 sliced chillies or sweet chilli sauce

Soak the rice vermicelli in the hot water for 15 minutes, drain and chop into smaller pieces (about 1-2 inches)
Mix together chillies, fish sauce, sugar, lime juice and rind and add to the vermicelli. Add the shredded carrot and white radish and combine well.
Dip a sheet of rice paper in warm water and lay on a flat surface. Place 2 prawns side by side in the centre of the wrapper and top with either 1 basil leaf or 2 coriander leaves, then add noodle mixture.
Cover with a small amount of sweet chilli sauce and cover with a small piece of lettuce leaf.
Press down and flatten slightly.
Bring in two sides of the wrapper, then roll up the parcel. Lay seam side down and sprinkle with a little water so they do not dry out and cover with a plastic wrap until required.
Serve on a bed of lettuce with Jocelyn's Chilli Dipping Sauce.

These can also be steamed or heated in a moderate oven for 10 minutes and they will become crunchy on the outside.