1.Place noodles in heatproof bowl, cover with boiling water. Stand about 10 minutes or until noodles soften, drain. Cool.
2.Meanwhile, make dressing. Using mortar and pestle, grind garlic and chillies until crushed. Add sugar, sauce and juice, grind until smooth.
3.Combine noodles, papaya, carrot, tomatoes and dressing in large bowl.
4.Cover bench with a large tea towel. Working with one rice paper wrapper at a time, dip into bowl of warm water for about 15 seconds or until wrapper is soft and pliable, place on tea towel. Place rounded tablespoons of filling in the lower third of the wrapper, top with 3 mint leaves, roll wrapper over the filling to enclose, tuck in the sides, then continue to roll up firmly. Cut each roll in half. Repeat with remaining rice paper wrappers, filling and mint leaves. Refrigerate until ready to serve.
Use a mandolin or V-slicer to cut the papaya and carrot into matchsticks. 8 hours Make rolls; refrigerate. Store loosely packed, with damp paper towel or baking paper between layers as rolls can stick together.Note