Spring Rolls

Ingredients:
6 round rice paper wrappers
1/3 cup mint leaves, washed and dried
1/3 cup coriander leaves, washed and dried
1 cup thin rice noodles, boiled, drained and cooled
1 cup bean sprouts
1 medium carrot, peeled and shredded or cut into thin strips
18 strips of cucumber, cut 10 cm x 0.5 cm
18 prawns, cleaned shelled and steamed
30 chives, approx. 15 cm long
    
Method:
1) Keep a bowl of warm water on hand. Place a sheet of rice paper on a flat surface in front of you. Dip your fingers in the warm water, and apply to the rice paper turning it in a circular motion. When the paper softens, you can proceed with the filling.
2) Start by adding 5-6 mint leaves and coriander leaves on the edge of the rice paper closest to you. Cover the leaves with 2 tablespoons of the noodles. Top with one heaped tablespoon of bean sprouts.
3) Roll the rice paper forward, tightly. Now at three cucumber sticks and some carrots. Roll the rice paper again, making sure you keep it tight but not so taut that it tears. At this point you can tuck the side flaps towards the center.
4) Add a row of three prawns, and roll once again. Now add five chives with at least half the length protruding outside the roll.
5) Make the final turn and seal well with a little water. Repeat for the remainder of rolls.

Serve as large rolls or cut in half and serve with dipping sauce of your choice.