Step 1

To make sweet chilli dipping sauce, place all ingredients in a small saucepan, stir over heat, without boiling until sugar is dissolved; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes or until mixture is reduced to 1/2 a cup. Cool.

Step 2

Shell and devein the prawns, leaving the tail intact; slice prawns in half lengthways.

Step 3

Place noodles in a medium heatproof bowl, cover with boiling water; stand 5 minutes or until tender. Drain. Using kitchen scissors, cut noodles into shorter lengths . Combine noodles with fish sauce, palm sugar and lime juice.

Step 4

To assemble rolls, place 1 sheet of rice paper in a bowl of warm water until just softened . Lift sheet from water carefully; place on a board covered with a clean tea towel. Fold the rice paper down by 4cm to create a flat edge.

Step 5

Place two prawn halves, cut side up, on rice paper with tail slightly overlapping the folded edge. Place about 2 level tablespoons of noodle mixture vertically down centre of rice paper, top with about 1 tablespoon of lettuce and carrot. Place herbs over vegetables, with some leaves slightly overlapping the folded edge.

Step 6

Fold bottom of wrapper over the filling; roll rice paper firmly to enclose the filling. Repeat with remaining rice paper sheets and filling. Cover with a slightly dampened cloth while preparing the remaining rolls.

Step 7

Serve rice paper rolls with sweet chilli dipping sauce.