Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.