Vietnamese Prawn Rice Paper Rolls

makes 8
prep time 20 mins


100g cooked rice noodles
8 rice wrappers (22cm diameter)
8 large cooked prawns – peeled, deveined and cut in half
1  tbs chopped fresh Thai basil
3 tbs chopped fresh mint leaves
3 tbs chopped fresh coriander
2 leaves lettuce, finely shredded
1 large carrot, shredded on a mandolin or finely julienned

Dipping Sauce

4 tsp fish sauce
60ml  water
2 tbs fresh lime juice
1 clove garlic, minced
2 tbs granulated sugar
1 tsp sweet chili sauce
3 tbs hoisin sauce
1 tsp finely chopped peanuts


Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on a chopping board. In a row across the middle, place 2 prawn halves, a handful of rice noodles, basil, mint, coriander, lettuce and carrot leaving about 4 cms uncovered on each side left and right. Fold uncovered sides (left and right) inward, then tightly roll the wrapper top to bottom, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and sweet chili sauce. In another small bowl, mix the hoisin sauce and peanuts.

You will be left with 8 perfect tight little packages, resembling spring rolls. They should be eaten straight away as they will start to go rubbery if left too long. I love them as canapes sliced into 4 or served up as a light lunch with a hot and sour crunch salad. Serve the rolls both dipping sauces and wedges of lime.

Photo:  Andy Barnham

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