In a small saucepan, add the oil and garlic chives and bring to a simmer. Stir and then take off the heat and transfer the garlic chive oil to a bowl.
Thread each prawn onto the skewer and chargrill over a medium heat for 2 minutes on each side or until cooked.
While the prawns are grilling, place the thin thread vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with the garlic chive oil and sprinkle with the crushed peanuts.
Rehydrate your rice paper in warm water, and then add noodles, an unpeeled prawn, green mango, green banana, cucumber and lettuce. Roll from the bottom up, folding the sides in to form a tight roll.
Repeat this process and dip into nuoc mam cham dipping fish sauce.