Fresh Spring Rolls - cooking recipe

Ingredients

10 cooked prawns, cut in half lengthwise
50 g (1 2/3 oz.) mung bean vermicelli-dried noodles*
2 c. hot water
8 dried rice paper wrappers (spring roll wrappers)*
8 fresh basil leaves or coriander leaves (I make some with each)
1 medium carrot, cut into short thin strips
shredded lettuce
3 eggs, scrambled

Preparation

Cook noodles according to package; let cool.
Place all ingredients in an assembly line to construct spring rolls.
Fill a pie plate with very warm but not hot water.
Soak each wrapper just until soft.
Place wrapper on work area and fill with lettuce, carrot, egg and a small amount of noodles, about 1/4 way up from the bottom of the wrapper.
Place 1 to 2 coriander or basil leaves 1/4 of the way down from the top with 3 shrimp halves on top of leaves.
Fold the sides in and tightly roll up like a burrito.