Spring rolls with chilli and peanut sauce

1.Cover vermicelli with warm water in bowl, stand 10 minutes; drain well. Chop vermicelli.

2.Next make chilli and peanut sauce: combine vinegar and sugar in pan, stir over heat until sugar is dissolved. Bring to boil and simmer, uncovered for 4 minutes or until syrup just begins to colour. Remove from heat, transfer to bowl; cool slightly. Stir in remaining ingredients.

3.Process pork until finely minced. Heat oil in pan, cook pork, garlic and chillies, stirring, until pork is browned. Add onions, carrot, coriander root and leaves, sauce, prawns and vermicelli. Cook, stirring, until hot; cool.

4.Place level tablespoons of mixture on a corner of each pastry sheet, brush edges with blended cornflour and water. Fold left and right corners inwards, then bottom corner inwards. Roll pastry sheet to enclose filling.

5.Deep-fry rolls in hot oil until well browned; drain on absorbent paper.

6.Serve hot spring rolls with chilli and peanut sauce.