Cook the Fry’s Prawns and set aside.
Bring 2 litres of water to the boil in a large pot, set over high heat. Add 1 tablespoon soy sauce. Whisk the lime juice, remaining 1 tablespoon soy sauce, chilli paste and sugar together in a medium mixing bowl.
Toss the cucumber, carrot, cilantro, and mint together in a small bowl.
Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped prawns on top of the vegetables. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone.
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.
Place the peanuts in the food processor and process until crushed.
Heat the oil in wok, add onion, garlic, chillies, lemongrass, curry powder, cumin and coriander, cook, stirring until onion is soft. Add the nuts and the remaining ingredients and stir until heated through. Serve as a dipping sauce for spring rolls.
Serving Size 2