Make thin omelettes: whisk eggs, salt and black pepper; pour mixture into a lightly-oiled frying pan, to thinly cover base of pan, stir, let set, remove, allow to cool. Repeat until all mixture used. Once cool, cut into 4mm-wide strips.
Prepare prawns: boil water in a pot, add whole fresh prawns and remove as soon as cooked (green prawns will change to orange-red colour), set aside to cool, peel, removing entire shell, including head and tail, slice in half length-ways, then refrigerate until ready to use.
Soak dried Vietnamese rice vermicelli noodles in boiling water for 3-5 minutes until soft or follow packet instructions if they differ. Drain, run under cold water, and set aside.
Pour some filtered water into a large plate or tray so that it covers the bottom (you can add more as needed) then lay one piece of dry rice paper wrapper on the water, ensuring it’s fully covered for 2-3 seconds. You want the rice paper damp so it’s no longer stiff and dry, but you do not want it soft.
Quickly place the rice paper wrapper on a chopping board, then immediately place in a neat line on the bottom middle quarter section of the round rice paper, in neat layers: a few leaves of coriander and basil, two fresh prawn halves, cold noodles, two lengths of omelette, two sticks each of pineapple and cucumber, and lettuce.
Bring the bottom of the rice paper wrapper up and over the filling, fold in one side and then the other side, and continue to roll up from the bottom. Repeat until you have filled all your rice paper rolls.
Refrigerate until ready to use and serve with a classic Vietnamese dipping sauce.