Vietnamese summer rolls

Name: Vietnamese summer rolls
Ingredients: 2 cups boiled kettle water (cooking the rice vermicelli); 150 g peeled & pre-cooked prawns, halved (1 box, use more or less depending on preference); 145 g rice vermicelli (use more or less depending on preference); 10-12 round rice paper wrappers; 20 fresh mint leaves; 1/2 of a large red pepper, julienned (any colour depending on preference); 8 leaves baby gem lettuce, thinly sliced across; 2 ripe avocados, thinly sliced lengthways; 2 gloves garlic, finely minced; 1 teaspoons fish sauce (nam pla, add more or less); 1/4 cup water, room temperature; Juice 1 lime (add more or less); 3 tablespoons palm sugar or white sugar (add more or less depending on preference); 3 red or green chillis, thinly sliced across