Place noodles in medium heatproof bowl, cover with boiling water. Stand until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
Heat peanut oil in wok, stir-fry pork, garlic and chilli until pork is changed in colour. Add onion, carrot, coriander mixture, sauce and prawns, stir-fry until vegetables just soften. Place in small bowl with noodles, cool.
Blend cornflour with the water in another small bowl. Place 1 level tablespoon of the filling near one corner of each wrapper. Lightly brush edges of each wrapper with cornflour mixture, roll to enclose filling, folding in ends.
Make cucumber dipping sauce. Place cucumber in heatproof serving bowl. Place sugar, the water, vinegar, ginger and salt in small saucepan, stir over heat, without boiling until sugar is dissolved, pour over cucumber. Sprinkle with chilli, onion and coriander. Cover; refrigerate until cold.
Heat vegetable oil in wok, deep-fry spring rolls, in batches, until browned lightly. Drain on absorbent paper