Vietnamese Spring Rolls

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• 50 g

  rice vermicelli noodles
• 1 none

  small carrot, cut into strips
• 1 cup

  shredded iceberg lettuce
• 0.5 cup

  chopped mint
• 0.5 cup

  chopped coriander
• 250 g

  cooked and peeled small prawns
• 2 tbsp

  MAGGI Fish Sauce 300mL
• 20

  rice paper wrappers
• DIPPING SAUCE:
• 0.5 cup

  MAGGI Sweet Chilli Sauce
• 2 tbsp

  lemon juice
• 1 tbsp

  MAGGI Fish Sauce 300mL