2) Line up the ingredients in small bowls before beginning to make the rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the water and soak for 30 seconds to 1 minute, or until the rice round is pliable and the pattern is barely visible. Remove and place on a clean, slightly damp kitchen towel.
3) Place two basil leaves on the inner edge of the rice round, about 2.5cm from the edge and leaving about 2.5cm on each side. Top with approximately 1/6 of the rice noodles. Place two prawn halves on top. Top with about 2 tbsp carrots then 2 mint leaves. Fold one piece of lettuce leaf and place on top of the pile.
4) Bring the edge of the rice paper over the filling and tuck it underneath. As you continue to roll, fold in the sides. Finish rolling and repeat with the other rolls. Reserve under a damp cloth or paper towel. When ready to serve, slice the rolls in half and serve, cut ends up, with the dipping sauce.
To make the dipping sauce:
1) Dissolve the sugar in warm water, combine with the other ingredients and chill until ready to use.