Place all ingredients except rice paper in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.

Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened, remove from the heat. Chill and pout into a squeeze bottle.

Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.

Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.

Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.