Alive and Cooking

Prawn Rice Paper Rolls

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  • 16 small raw prawns
  • 2 carrots, shredded
  • 4 spring onion whites, shredded
  • 10 mint leaves, roughly chopped
  • 1/4 bunch coriander leaves, roughly chopped 
  • 2 tbsp fresh ginger, finely chopped
  • 200 g vermicelli noodles
  • 3 tbsp mayonnaise 
  • 1 tsp honey
  • Sushi vinegar
  • 10 rice paper rolls
  • 1 tbsp soy sauce
  • Salt and pepper 

In a bowl, mix together the carrot, ginger, spring onion, coriander, mint, 2 tbsp sushi vinegar and a sprinkle of salt and pepper. 

In a pan with a good splash of oil, fry the prawns until just pink, then pour in a splash of water and pop on a lid for 2 mins or so. Remove and set aside to cool, then slice in half lengthways. 

In the same pan, pour in 1 L of water. Bring to the boil, slide in the noodles and cook for 2 - 3 mins, then remove and place in a bowl of iced water.

Soak the rice paper rolls in luke warm water and pat dry with a clean tea towel. Fill with prawn, noodles and salad. Tuck in the edges, roll up and repeat. Mix together the mayo, honey, soy, a splash of vinegar and serve with the rolls. 

Makes 10 

Prawn Rice Paper Rolls