Clean the shrimp. Remove the head and do not forget the intestine. Now you can make your own creamy herb butter. Do not make it too complicated. Just some butter and herbs, such as parsley for example. Go crazy, but do not forget the garlic. Place a cast-iron pan directly on the grill. Melt the butter. Before the butter turns brown, add the shrimps to the pan and quickly turn them. Deglaze as soon as the prawns turn a light pink with the white wine. Be careful, watch out for flames. Or make a show of it. Soak a sheet of rice paper in lukewarm water for 8 counts and place on a damp cloth. Place the sliced prawns with the mango and avocado in the rice paper and roll/fold closed.