Vietnamese rice paper rolls

By: My daughter with the help of other recipes combined

1/2 an onion
2/4 cup hoisin sauce (1/4 cup each sauce)
1/4 cup barbecue sauce
1/4 cup smooth peanut butter
2 Tbsp garlic (1 Tbsp each sauce)
2 tsp sesame oil
50-60grams of mixed spinach
2 packets of OBAP sweet potato noodles (dangmyeon) ( we used about 1 & 1/2 so there may be some extra depending on how much you enjoy in your rolls)
1/2 red capsicum
1/2 yellow capsicum
1 carrot
30 prawns (3 prawns each roll)
10 rice paper pieces

First, put the prawns in a bowl and fill it with warm water until they are no longer frozen. Once they are fully defrosted drain the water and leave the prawns off to the side.
To make the first sauce, dice the half an onion and cook until browned. Once the onions are brown add 1 TBPS of garlic and cook for another 30 seconds. Next lower the heat and add a 1/4 cup hoisin sauce and a 1/4 cup barbecue sauce, stir for 30 seconds then take of heat and but it into a bowl.
To make the seconds sauce, add 1/4 peanut butter, 1 Tbsp garlic, 1/4 cup hoisin sauce and 1 Tbsp of sesame oil into a bowl and mix well then set aside.
Cut the yellow and red capsicum as well as the carrot into matchstick size. Rinse the spinach well and leave to dry in a bowl.
To assemble the rolls, first fill a bowl with lukewarm water. Take one piece of rice paper and dip it into the water for 5 seconds making sure the whole price is wet, then place it onto a flat surface. Start by placing a small handful of noodles into the centre of the rice paper then add peices of the yellow and red capsicum as well as a small handful of spinach, lastly ad the 3 prawns. To roll it take both the sides and fold them in then roll it like you would do for a burrito. One all ten are rolled, serve with the two sauces and bam, you have an easy and delicious meal.