Soak vermicelli noodles in warm water for 10 minutes or until soft then drain well.
Finely chop the noodles, shallots, prawns, half the mint leaves and combine in a mixing bowl with fish sauce and lime juice.
Soak rice paper in warm water until soft then drain and place on a flat surface with a tablespoon of prawn mixture on the centre of the sheet.
Top with enoki and mint before tucking the sides in and rolling around to make a parcel.