Prawn Rice Paper Rolls

Okay, don’t hate me, but I am not going to be much help with actual quantities for this recipe. On the plus side, it requires no cooking, is light and healthy, and tastes delicious. I usually just keep making the rolls until I run out of ingredients for the filling, though if making it for a crowd I find that one pack of rice paper (about 20) is more than enough when you have other food on offer, so if you need to then just top up as you go. These are also great with leftover BBQ Chinese duck, in which case I would probably leave out the pickled ginger. I just dip them into some soy sauce, but you could certainly get creative with a dipping sauce. Have a go at these , they are really really good.


one packet of rice paper rolls

200 g cooked prawns (small ones are best, otherwise slice them down the middle)

a few lettuce leaves, shredded

about 1/2 cup hoisin sauce

pickled ginger

fresh coriander leaves, picked from the stems but not chopped

approx 100 g rice vermicelli noodles, soaked and drained

soy sauce for dipping

1. Take one sheet of the rice paper, soak for a minute or so in warm water to soften (check packet for directions), and place on a clean board. Smear about half a teaspoon of hoisin just a bit down from the centre (towards the lower end but still in the middle if that makes sense). Put a little lettuce on top of the sauce, then a few prawns, some ginger (depending on how much you like), a few coriander leaves, and some noodles (about a tablespoon or so). Bring the lower end of the rice paper up over the filling, fold the sides over it, then roll it up nice and tight. Place on a plate while you make the rest. They will keep, covered in plastic wrap, in the fridge for a couple of days. Serve with soy sauce.

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