Vietnamese spring rolls with a spicy Nuoc Cham dipping sauce

Ingredients

• 100g vermicelli rice noodles
• 150g prawns
• 16 rice paper wrappers
• 1 large cucumber, cut into thin strips
• 1 large carrot, cut into thin strips
• 1 ½ cups basil
• 1 ½ cups Vietnamese mint
• Alfalfa sprouts, to garnish
• NUOC CHAM DIPPING SAUCE:
• 60g caster sugar
• ½ cup hot water
• 50 ml fish sauce
• 30 ml freshly squeezed lime juice
• 2 tsp rice wine vinegar
• 2 cloves crushed garlic
• Pinch of NOMU Oriental Rub
• 2 red chillies, finely chopped