Vietnamese Pork Spring Rolls - Wing Yip

Ingredients

• 40g dry rice vermicelli noodles
• 75g raw prawns, de-shelled and de-veined if necessary
• 125g pork belly, minced or finely chopped
• 40g red cabbage, thinly sliced
• 40g beansprouts
• 40g carrot, finely shredded (julienne)
• 1-2 tbsp Mai Siam Thai Red Curry Paste
• 4-5 x 22cm rice paper wrappers
• Oil for frying
• 1 small red chilli, finely chopped
• 1 tbsp coriander, finely chopped
• 1 clove garlic, minced
• 4 tbsp rice vinegar
• 1 tbsp Mai Siam Fish Sauce
• 1 tsp sugar
• 1 fresh lime, to taste