Thai spring rolls

Ingredients

• 20 gram rice vermicelli noodles
• 2 teaspoon peanut oil
• 100 gram pork mince
• 1 clove garlic, crushed
• 1 fresh small red thai chilli, chopped finely
• 1 green onion, chopped finely
• 1 small_piece (70g) carrot, finely grated
• 1 teaspoon coriander root, finely chopped
• 1 teaspoon fish sauce
• 50 gram cooked small prawns, shelled, finely chopped
• 1 teaspoon cornflour
• 2 teaspoon water
• 12 x 12cm-square spring roll wrappers
• vegetable oil, for deep-frying
• 1 (130g) lebanese cucumber, seeded, sliced thinly
• 1/2 cup (110g) white sugar
• 3/4 cup (180ml) water
• 1/3 cup (80ml) white vinegar
• 4 centimetre (20g) piece fresh ginger, grated finely
• 1/2 teaspoon salt
• 2 fresh small red thai chillies, sliced thinly
• 3 green onions, sliced thinly
• 1 tablespoon fresh coriander, coarsely chopped

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