Crab & noodle Asian wraps

200 g (7 oz) rice noodles

1 bunch of spring onions, finely sliced

1.5 cm (¾ inch) piece of fresh root ginger, peeled and grated

1 garlic clove, finely sliced

1 red chilli, finely chopped

2 tablespoons chopped coriander

1 tablespoon chopped mint

¼ cucumber, cut into fine matchsticks

2 × 175 g (6 oz) cans crabmeat, drained, or 300 g (10 oz) fresh white crabmeat

1 tablespoon sesame oil

1 tablespoon sweet chilli sauce

1 teaspoon Thai fish sauce

16 Chinese pancakes or Vietnamese ricepaper wrappers