Prawn Rice Paper Rolls

Prawn Rice Paper Rolls



Prep Time

30 mins

Cook Time

5 mins

  • 1/2 x 250g packet rice vermicelli noodles
  • 3 Lebanese cucumbers
  • 20 (about 600g) medium cooked prawns, peeled & deveined
  • 4 spring onions, cut into 5cm lengths
  • 1 cup roughly chopped fresh coriander leaves
  • 1 cup mint leaves
  • ½ cup Thai basil leaves
  • ⅔ cup roasted salted peanuts, chopped
  • 150g packet Vietnamese rice paper wrappers
  • Mayonnaise, sweet chilli sauce & lime wedges, to serve


Place noodles in a large heatproof bowl. Cover with boiling water. Stand 5 minutes or until tender. Drain. Refresh under cold water. Drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Using a mandolin or sharp knife, cut cucumbers into thin ribbons.


Thinly slice prawns crossways. Cut the spring onions into thin strips. Combine the herbs.


Working with one rice paper sheet at a time, submerge it in a shallow dish of warm water for about 5 seconds, it will still be firm when you remove it. Place on a chopping board. Arrange 3 cucumber ribbons lengthways down the centre of the rice paper. Top with noodles, prawns, spring onions, herbs and peanuts. Fold in sides and roll-up firmly to enclose filling. Repeat to make 15. Serve with mayonnaise, sweet chilli and lime.

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