- Step 1
Preheat oven to 230°C. Line a baking tray with non-stick baking paper.
- Step 2
Place prawns, capsicum and green shallots in a bowl. Toss to combine.
- Step 3
Separate the spring roll sheets. Place 2 spring roll sheets on top of one another to make a double layer. Place 1/4 cup of prawn mixture diagonally across the centre, leaving 2cm at each end. Fold the side and bottom corners into the centre to cover the filling. Roll up towards the remaining corner, placing a sprig of coriander on pastry halfway through rolling.
- Step 4
Place rolls, seam-side down, on lined tray. Brush with half the oil. Bake in preheated oven for 5-6 minutes or until they begin to brown. Turn rolls and brush with remaining oil. Bake for 5-6 minutes or until golden brown.
- Step 5
Meanwhile, cook noodles in a medium saucepan of boiling water for 5 minutes or until tender. Drain and rinse under cold running water. Drain well. Use kitchen scissors to cut into about 12cm lengths.
- Step 6
Combine noodles, bean sprouts, extra coriander and mint in a bowl. Cut spring rolls in half diagonally. Divide noodles and spring rolls among serving plates. Serve with sweet chilli sauce.