Blanch the chives stalks in boiling water until flexible, then rinse under cold water and drain on kitchen paper.
For the filling, roughly chop the prawns.
Peel and grate the carrot.
Wash and chop the spring onions.
Peel and finely chop the garlic.
Peel and finely grate the ginger.
Wash the basil, shake dry and roughly chop the leaves.
Heat the oil in a small pan and fry the prawns with the garlic. Add the carrots, ginger and spring onions and cook for 5 minutes. Add the basil and season with salt, 5-spice powder and cayenne pepper to taste. Allow to cool.
Dip the rice paper sheets individually in cold water, then lay them out on the work surface.
Place the filling in the middle of the rice paper sheets.
Gather up the sheet to make a parcel.
Tie the top of each parcel with a chive stem. Place the parcels on plates and serve with a hot dip.