Spring rolls with chilli and peanut sauce

Ingredients

• Spring rolls
• 50 grams rice vermicelli
• 250 grams lean pork
• 1 tablespoon oil
• 1 clove garlic, crushed
• 1 teaspoon chopped fresh red chillies
• 2 green onions, chopped
• 1 medium carrot (120g), grated
• 1 tablespoon fresh coriander root, chopped finely
• 1 tablespoon fresh coriander leaves, chopped coarsely
• 1 teaspoon fish sauce
• 100 grams cooked prawns, shelled, chopped
• 30 spring roll pastry sheets
• 1 tablespoon cornflour
• 2 tablespoons water oil for deep-frying
• Chilli and peanut sauce
• 1/4 cup (60ml) white vinegar
• 2 tablespoons sugar
• 1/2 small green cucumber (65g), peeled, seeded, chopped
• 1/4 teaspoon fresh red chilli, chopped finely
• 1 tablespoon peanuts, chopped coarsely