Bring a pot of water to the boil and cook the prawns for 2-3 minutes until they turn pink and reach an internal temperature of 75°C. Drain and place in ice water to cool, then slice each prawn in half lengthways.

Cook the rice vermicelli noodles according to packet instructions, drain, rinse with cold water, and set aside.

Prepare all vegetables by julienning the carrot and cucumber, shredding the red cabbage, slicing the bell pepper, and cutting the spring onions lengthways.

Make the sesame peanut sauce by whisking together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, and minced garlic. Add warm water gradually until you reach your desired consistency.

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until pliable but not overly soft.

Lay the softened wrapper flat on a clean damp surface. Arrange a small bundle of vermicelli noodles, carrot, cucumber, cabbage, bell pepper, spring onion, mint, and coriander in the centre of the lower third of the wrapper.

Fold the bottom of the wrapper over the filling, fold in both sides, then place 3-4 prawn halves cut-side down along the fold line. Continue rolling tightly to seal.

Repeat with remaining wrappers and filling ingredients to make 8 spring rolls.

Pour the sesame peanut sauce into small dipping bowls and sprinkle with sesame seeds. Serve the spring rolls immediately with the dipping sauce alongside.