Soak the noodles in hot water until soft.
(Depending on the quality of the noodles, boiling for a few minutes may be required. Just rinse afterwards then dump in ice water to prevent them from turning soggy.)
Cut the noodles into two-inch lengths.
Cut the beef as thinly as you can.
Use a vegetable peeler to shred the carrot into very thin strips.
Cut the onion leaves (finely or into one or two-in strips, your choice).
Wash and pat dry the lemon basil, cilantro and mint leaves.
Blanch the carrot strips and the bean sprouts (separately) in boiling water for about a minute, drain, rinse, dump in a bowl of ice water, toss until cool and drain well.
To simplify the procedure, I prefer to place the noodles, bean sprouts and onion leaves in a bowl, and season them lightly with patis (fish sauce).
Soak the rice spring roll wrapper in water until soft; it only take about ten seconds.
Take the spring roll wrapper, shake off excess water and lay flat on a dry surface. A wooden chopping board works great for this purpose.
Place about two tablespoonfuls of the noodle-bean sprout mixture across the middle of the wrapper. Top with a few slices of carrot and beef.
Take the edge nearest you and fold to cover the filling. Arrange the lemon basil, cilantro and mint leaves on the folded portion of the wrapper. Take the side edges and fold in. Roll outward to seal.
Arrange the spring rolls on a plate, top with more onion leaves and serve with mixed fish sauce (nuoc mam pha) and peanut sauce.
To make the peanut sauce, mix together 2 tablespoonfuls of patis, 1/4 cup of hoisin sauce, 1 tablespoonful of tamarind paste (you can substitute mild vinegar), 1/2 cup of creamy peanut butter and 1/2 cup of hot water. Add more hot water for a thinner sauce.
Click here for the nuoc mam pha recipe