Cold, fresh and made ahead, with the sauce doing all the work.
Rice paper rolls are assembly, not cooking, and the dipping sauce is what people actually remember. Our sweet chilli goes straight in the bowl with no thinning — the lychee sits nicely against the mint and the prawn.
Method
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Set out all the fillings in front of you before you start. Once a wrapper is wet you have about a minute to work.
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Fill a wide bowl with warm water. Dip one wrapper in for 8–10 seconds — it should still feel slightly firm when it comes out. It keeps softening on the bench, and a wrapper soaked until floppy will tear.
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Lay it flat. Place four prawn halves, cut side up, in a line across the lower third — they will show through the front of the finished roll.
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Add a small nest of noodles, some carrot, cucumber, herbs and lettuce on top of the prawns. Don't overfill; a slim roll is easier to eat and far easier to roll.
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Fold the bottom edge up over the filling, fold both sides in, then roll it up firmly.
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Sit finished rolls seam side down, not touching each other, under a damp tea towel. Serve with the sweet chilli sauce in a bowl for dipping.
Tips
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Rolls stick to each other and tear. Keep them apart on the platter and cover with a damp cloth, not plastic wrap.
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Make them up to four hours ahead. Any longer and the wrappers dry at the edges.
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For a vegetarian version, swap the prawns for strips of marinated tofu or avocado.