Difficulty: 2/5
Pat the prawns dry and cut each in half lengthwise.
Drain the soy sauce and crab crumbs well. In a salad bowl, combine them with the grated carrots and a handful of mint leaves, thinly sliced with scissors.
Season lightly with salt and pepper, then mix gently.
Lay out the rice paper sheets. Place three prawn halves in the center of each. Distribute the salad mixture evenly over the four sheets, add three more prawn halves on top, then fold the ends inward and roll tightly.
Arrange the rolls on a serving platter, garnish with fresh mint leaves, and chill until ready to serve.
Crush the salted peanuts and mix with the nuoc mam and soy sauce. Divide into small dipping cups.
Serve the spring rolls chilled with the peanut sauce for dipping.
Chef Hubert's culinary ideas: For the best flavor, use the freshest prawns and chill the rolls thoroughly before serving.
