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1
Peel the garlic and ginger and chop the long red chillies. Place those into a mortar and pestle with the garlic and ginger. Add coriander roots. Pound until smooth.
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2
Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and chilli paste and fry off the paste for approx. 10 minutes add the grated palm sugar for a further 5 minutes.
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3
Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.
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4
Julienne the carrots, cucumber and chilli
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5
Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables
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6
Follow rice paper roll instructions on pack and assemble all the ingredients, with a drizzle of the tamarind sauce, one at a time a quarter of the way into 12 sheets.
