Spring Roll with Tangy Sauce

Name: Spring Roll with Tangy Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 12 rolls
Ingredients: 45 g fish sauce; 1 tsp tamarind paste; 2045 g water; 15 g lime juice; 15 g palm sugar; 1 tsp dried chilli flakes; ½ tsp cooked glutinous rice flour (gao fen); 40 g shallots; 1 stalk coriander leaves; 100 g carrots; 100 g cucumber; 250 g prawn, raw, medium size, peeled; 3 eggs; 250 g mee hoon (rice vermicelli); 200 g warm water; 1 packet spring roll rice paper; 500 g lettuce leaves; 10 g mint leaves; 10 g Thai basil leaves; 10 g coriander leaves