Cook the prawns in a skillet over medium-high heat with oil, salt, and pepper until pink (2-3 minutes per side). Set aside to cool.

In a bowl, combine mashed avocado, lime juice, cilantro, salt, and pepper until creamy.

Soak rice paper wrappers in warm water until pliable (10-15 seconds), then lay flat.

In the center of each wrapper, spread 1 tablespoon of guacamole and add 2-3 cooked prawns. Optionally add shredded carrots or cucumber slices.

Fold in the sides of the rice paper and roll tightly from the bottom to form a wrap.

Serve on a platter with dipping sauce.