Step 1Cut prawns in half lengthways. Place rice noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain; rinse under cold water. Roughly cut noodles into smaller lengths with scissors.
Step 2Fill a large bowl three-quarters full with lukewarm water. Working with 1 wrapper at a time, fully immerse in water for 30 seconds. Use fingertips to gently press down so ends don’t curl up. Lay wrapper flat on a damp tea towel.
Step 3Lay a mint leaf along the centre of wrapper and top with 3 prawn halves. Put 2 carrot and 2 cucumber ribbons alternately over the top to create stripes. Trim the ribbons to shorter lengths if too long.
Step 4Top with some mango, noodles, avocado, mint and snow peas. Fold over the end closest to you, then tuck in the sides; roll up. Lightly splash water on a sheet of non-stick baking paper. Rest the roll on damp baking paper so it won’t dry out. Repeat with remaining wrappers and filling to make 12 rolls.
Step 5Combine all dipping sauce ingredients and serve with rice paper rolls.