Cut the carrots and cucumber into thin strips. Blanch the soy sprouts by soaking them for 10 minutes in hot water. Mix the lettuce leaves and herbs.
Cook the rice noodles according to the instructions on the packet and then rinse them in cold water to prevent them from sticking.
Mix all the ingredients for the sauce.
Heat the oil in a frying pan or wok and fry the prawns. Once cooked, remove and fry the spring rolls. Cut the spring rolls into two or three pieces of equal size.
In a bowl, place a portion of noodles, then add the carrots, cucumber, soy sprouts, salad and herb mixture. Arrange the prawns and egg rolls on top.
Pour in the sauce. Depending on taste, you can squeeze the lime and add finely chopped red chilli pepper.