Soak the rice wrappers in enough hot water to cover by 1 inch for 15 minutes.
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. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes. Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chilli paste and sugar together in a medium mixing bowl. Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine. Cut the noodles into small 5cm pieces with kitchen scissors.
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. Top with 1/4 cup noodles. 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. Serve with Soy Ginger Dipping Sauce.
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.