To make the sauce we need to mix the warm water and sugar until dissolved. Add the rest of the ingredients into the bowl and stir until combined. Place in the fridge until ready to serve.

To make the summer rolls we start preparing all our ingredients. If you don’t have leftover prawns, pan fry a few of them with lime, salt and pepper, set aside to cool down.

Slice all the veggies and I like to ensure they are all laid out in front of me so I don't forget to add any one of them into the rolls while making them.

We need to set up our workspace, so to make the spring rolls we get a bowl (large enough to soak the rice sheet/paper into it) of water, clean kitchen towel, all the prepared ingredients and the serving platter.

We start by soaking a rice wrapper into water. Make sure the entire wrapper is submerged into the bowl of water (5-8 seconds), this will soften it. Once it is not crispy/hard and soft to touch place the wet rice wrapper on the clean kitchen towel, start layering the shrimp and vegetables into the center of the wrapper.

Fold two opposite sides into the center and roll the wrapper into a little sausage. Be gentle while rolling it as we don’t want to tear the wrapper. Hence once the rice wrapper is wet and soaked, don’t waste time since it will get sticky and might tear while rolling it.

Repeat the process until all the filling is over. Serve it cold with the dipping sauce and lime wedges.