Bring a medium pot of salted water to a boil, add the prawns, and cook for 2 to 3 minutes until they turn pink and opaque. Drain immediately and plunge them into an ice bath to cool, then slice each prawn in half lengthwise.

Use a spiralizer to cut the carrots and English cucumber into long, thin noodle-like strands, discarding any watery cucumber seeds. Press the spiralized cucumber gently between paper towels to remove excess moisture so your rolls stay firm.

Prepare the dipping sauce by whisking the peanut butter, soy sauce, lime juice, honey, and 2 tablespoons of warm water together in a small bowl until smooth and emulsified.

Fill a wide, shallow dish with warm water and submerge one rice paper wrapper for 5 to 10 seconds until it is pliable but not completely mushy, then lay it flat on a clean work surface.

Place 3 prawn halves cut-side up in a row in the center of the wrapper, then top with a small handful of spiralized carrots, cucumber, mint, and cilantro.

Fold the bottom edge of the wrapper over the filling, fold in the left and right sides, and roll tightly from the bottom up to enclose the filling securely.

Repeat the process with the remaining wrappers and ingredients, and serve the rolls immediately with the peanut dipping sauce on the side.