Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain, allow to cool and using scissors, cut into 5cm lengths.
Take the avocados, halve and deseed them and slice them thinly lengthways and fan them out onto one side of a large platter. Next to this, arrange your prawns, fresh herbs and noodles. The peanut scan also go onto this in a little bowl.
Combine all the ingredients for the dipping sauce and mix well. If it is a little strong you can always add a little water but it goes well with the freshness of the rolls.
To build a roll, imagine that everything you place on the rice paper will show through like a picture on the ﬁnished roll, so a little eﬀort pays oﬀ here to make them all look really good.
Take a rice paper, dip it in a bowl of warm water and place it on a plate before it gets too soft.
Take some of the avocado and lay it in one direction across the paper leaving an inch or two to be able to fold back into the centre. Place a few slices of red capsicum overlapping the avocado following the same direction.
Next place a small bunch of the noodles over the top of the avocado and prawns just to cover.
Follow this by a few peanuts and a small bunch of the fresh herbs and lettuce.
To ﬁnish the roll, take the bottom edge closest to you and fold it over the ingredients. Take each side and fold over to seal the ends. Finish the roll by continuing to roll it over keeping it as tight as possible rolling into a cigar shape.
It may not look perfect at ﬁrst but with a little practice you can make them look really smart.
Dip in the sauce and enjoy.