If you are not a fan of prawns you can replace those with small bit of chicken filet that get the same treatment as the prawns.
That still gives you the crunch of the panko.
Step 1 Clean the prawns and set side. Make a bowl with coconut and panko combined. Mix this with a little bit of lime zest.
Step 2 Whisk the egg with water and salt in a second bowl
Step 3 Add the flour to a third bowl
Step 4 Make a small production line in this order: raw prawns, bowl of flour, bowl of egg, bowl of panko-coconut and as the last item a large (empty) plate to put the dipped prawns on.
Step 5 Using a frying pan bake the prawns in a little layer of oil and leave to drain on kitchen paper. Cut the prawns in three pieces (or more if they are very big).
Step 6 Cut the lettuce and the herbs in strips and dip the rice paper sheets one by one for a few seconds in lukewarm water. Place on a smooth surface and add the ingredients and make them into a roll
Step 7 Serve with the Koh Thai Lime Dip