Spicy prawn and mango Vietnamese rice paper rolls

By Jamie Humby | Chef

Published 2 December 2024

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Rice paper rolls filled with vermicelli, prawns and vegetables on a wood platter with lime.

Whether you’re looking for something light to help you beat the heat or trying to warm up your winter with a summer throwback, try our Vietnamese rice paper rolls.

This recipe is a summer staple, and a great way to pack plenty of veggies into your day. They’re also light, refreshing and absolutely bursting with vibrant flavours.

Prep time

20m

Cook time

30m

Serves

Ingredients

Rice paper rolls

50g vermicelli noodles
12 cooked and peeled prawns of your choice
1 mango, peeled, flesh removed and thinly sliced
1 avocado, flesh removed and thinly sliced
1/8 green cabbage, very thinly sliced
2 carrots, very thinly sliced
1 Lebanese cumber, very thinly sliced
12 picked coriander leaves
12 round rice paper sheets

Dipping sauce

1 clove garlic, finely chopped
1 red Thai chilli, finely chopped
1 lemongrass stalk, finely chopped
2 limes, zested and juiced
1 tbsp rice wine vinegar
1 tsp honey
1/4 cup fish sauce
1/4 cup water

Method

Step 1:

To make the dipping sauce, mix together all of the ingredients in a bowl and set aside. If you like it super spicy, add another chilli.

Step 2:

Cover the vermicelli noodles in boiling water and leave to sit for 5 or 6 minutes until they’re hydrated, then drain.

Step 3:

Prepare all of your ingredients and lay out on a tray so it’s easy to assemble your roll.

Step 4:

Dip the rice paper sheet in a bowl of cold water for 1 minute.

Step 5:

Place the rice paper on a plate and fill it with your prepared ingredients. Next, fold your rice paper to cover the filling (folding the side closest to you over the filling, then folding both of the ends over that, and finally folding the side furthest away from you over the top). Take your time to ensure they are nice and tight.

Step 6:

Repeat for all rolls, cut in half and arrange on a platter. Serve with your dipping sauce and enjoy.