Place the vermicelli noodles in a large bowl and cover with boiling water. Set aside.

Cut the carrot, capsicum and cucumber into long very thin pieces. Set aside.

Pour hot water into a shallow tray and place one piece of rice paper into the water. When it becomes soft, carefully transfer onto a dry, clean tea towel.

Drain the Vermicelli noodles from water.

Transfer a small amount of vermicelli noodles across the middle of the rice paper. Add the meat, cucumber, carrot, capsicum, coriander and pea shoots.

Roll, while tucking the ends in - holding in the filling ingredients as tightly as possible. Set aside.

Repeat with the rest of the rice paper.

Combine all sauce 1 ingredients in a small bowl. Mix well.

Combine all sauce 2 ingredients in a small bowl, mix well. Adjust the amount of water added if you would like a runnier consistency.