Peel the 3 large carrots, then shred them or use the vegetable peeler to make thin carrot ribbons.

Put the shredded or ribboned carrots into the large mixing bowl.

Finely chop the 2 cloves of garlic, then add the garlic to the carrots.

Add 1/2 teaspoon chili powder and 1 teaspoon ground coriander to the bowl.

Add 1 teaspoon salt and 2 teaspoons sugar to the carrot mixture.

Pour 2 tablespoons lemon juice over the seasoned carrots, then toss briefly.

Heat 30 ml neutral vegetable oil in the small saucepan until hot but not smoking.

Pour the hot oil over the seasonings and garlic in the bowl, then mix thoroughly.

Cut the 4 rice paper sheets into thin strips, then add them to the salad.

Roughly chop the fresh cilantro, then fold it through the salad.

Serve the salad immediately, or refrigerate it for 120 min to develop the flavor.