100g rice vermicelli noodles, cooked and cooled according to instructions on the packet
2 large carrots
5 baby courgettes
50g snow peas
1 medium red capsicum
1 packet Thai spring roll rice wrappers
Begin by preparing the spring roll filling. Julienne (cut into long thin strips similar to matchsticks) the carrots, courgette, snow peas, and capscium.
Fill a shallow dish (big enough to fit the rice wrapper) with room temperature water. Working with one wrapper at a time, submerge into the water for 30 seconds or until soft. Place on a clean plastic chopping board or smooth surface.
Place 1 basil leaf and 3 mint leaves into the center of the wrapper. Place a small pinch of each vegetable on top of the mint and basil. Top with a small pinch of the rice vermicelli noodles and finally a sprig of coriander.
Fold the top and bottom of the wrapper over the filling and then roll until tight and the spring roll holds its shape. Use water to help stick the wrapper to itself, if necessary. Set aside.
Continue and repeat the previous steps until no more filling remains.
Serve the spring rolls with lemon wedges, light soy sauce, chilli oil, or a satay sauce.