Begin by combining the Asian salad mix with fresh coriander and spring onions. Then add in the shrimp/prawns. Save the salad garnish and dressing for another use.

When you have made the filling, place hot water in a large pan. Then place a rice paper sheet in the water for about 30 seconds. 

Next place the sheet on a flat surface. Subsequently, place a mound of shrimp/prawns mixture on one end of rice paper. After that, fold the sides of the sheet over the filling.

Then beginning with the filled side start rolling tightly. To complete, place seam side down on a serving platter.

I like to chill these for about an hour before serving to prevent the rice paper from being too sticky.