Combine, pork mince, drained vermicelli, spring onion, carrot, cucumber, cabbage, Five Tastes Curry Paste and coriander in a bowl. Mix well.
Place spring roll wrapper on a flat surface and spoon on 1 tablespoon of mixture, spreading along one edge. Brush edges with water and roll up tucking in edges and sealing well. Place on a tray and cover with plastic wrap while preparing the remainder.
Heat peanut oil in a wok or frypan and cook spring rolls in batches until golden.
Serve with a bowl of soy sauce for dipping.