Peel the garlic and ginger and chop the long red chillies and place into a mortar and pestle with the garlic, ginger. Add coriander roots. Pound until smooth.
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.
Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.
Julienne the carrots, cucumber and chilli
Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables
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.