Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.
Used different ingredients.
I'm Vietnamese so I was impressed when I saw such a great version of one of my favourite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "authentic" here are some suggestions: along with the prawn, add some boiled pork that's thinly sliced. As well as some sprouts, grated carrot and a long thinly sliced piece of cucumber. And for an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly MAKES the dish! Hope this was helpful! - 29 Sep 2008
This will become a family favourite I'm sure. We all enjoyed a light and healthy meal with great flavours. We won't bother with the fish sauce mix, instead the Peanut Butter & Hoi Sin Dipping Sauce is a hit. Do yourself a favour and saute green prawns in your favourite flavours in stead of bland precooked prawns and add in your favourite vegies! - 18 Oct 2010