Place all the dipping sauce ingredients into a bowl and mix.
Place the sugar and water into a small saucepan over high heat, stir until sugar dissolves and boil until starting to go golden.
Add the lime zest and juice and bring back to the boil. Add the cashews and mix to coat.
Spread out onto a tray to cool and then roughly chop.
Season the flour with salt and pepper. Dip each prawn in flour then into the egg & roll in coconut to cover, set aside.
Heat oil in a large deep sided frying pan or wok to 180℃. Cook prawns in batches for 3-4 minutes or until golden and crisp. Set aside keep warm.
Soak rice paper rounds one at a time in cold water until softened.
Spread out onto a clean work surface and top with four cucumber strips. Top with prawns, mint, basil, avocado and roll, folding in the sides to enclose. Repeat with remaining ingredients.
Serve with dipping sauce, extra herbs and candied cashews.