Probably not in the slightest bit authentic, but nice anyway.
Rice Noodles (vermicelli)
1). Place the rice noodles into a bowl and pour boiling water over them to cover. Leave for 5 mins then drain.
2). Very finely chop the first 8 ingredients. Mix a tablespoon of cornflour with about 1/4 cup of water and mix well. Add this to the mix and mix.
3). I took a spring roll wrapper and cut it in half diagonally (making 2 triangles). I put a line of mixture in the centre of the wide end (about 3 inches long). Fold the 2 ends of the wrapper over so you have a long thin triangle shape with an opening at the bottom. Roll the roll up towards the point of the triangle and stick that down with a touch of water.
4). Deep fry until golden brown