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Soak the cellophane noodles in a bowl full of hot water for 5-10 minutes or until tender. Drain immediately and rinse with cold water (to halt the cooking time). Cut noodles, with scissors, to about 6cm and toss with vinegar, fish sauce, crushed peanuts and prawns.
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In a large bowl, mix together herbs, cabbage leaves (both sorts), spring onions, noodle mixture and grated carrot and toss thoroughly.
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Working with 1 wrapper at a time, soak rice wrapper in warm water for 30 seconds and lie it on a flat surface. On each wrapper, place a small quantity of the mixed vegetable/noodle filling. Roll up tightly, folding the sides in to enclose the filling. Continue rolling and folding until all ingredients are used.
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To make peanut sauce, heat oil and sauté garlic and minced chili until softened (about 2 minutes), then add all remaining ingredients and whisk over moderate heat. Bring to the boil and simmer until thickened slightly (about 3 minutes)
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To serve, slice each roll on the diagonal, then rest one half over the other. Serve the sauce separately in a small pot for dipping.
- Note : As these wrappers do fry successfully, you may like to serve half of them fresh and half of them deep-fried.
