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These finger foods are always a party favourite, and can be made a few hours ahead. Cover with a damp tea towel to keep them moist and fresh until serving.
Slice chillies down the centre. Remove seeds and chop finely. Add chillies, palm, fish sauce and lime juice and stir lightly.
Combine all filling ingredients in a large bowl. Fill a shallow dish (large enough to hold a rice paper wrapper) with warm water. Dip wrapper into the water one at a time, leaving for 1 minute or until soft. Drain and place onto a clean tea towel.
Place a small handful of the filling across the base of the wrapper. Top with 2 prawn halves, then fold in the sides and roll up. Repeat with the remaining wrappers and filling.
Serve with dipping sauce.
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