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Prawn Rice Paper Rolls

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Makes 20


  • 80g rice vermicelli noodles
  • 20 rice paper sheets (22cm diameter)
  • 1kg of peeled, deveined and cooked prawns
  • 60g of roughly chopped, roasted peanuts
  • 60g of trimmed bean sprouts
  • ½ cup of thinly sliced carrot
  • ½ cup of thinly sliced cucumber
  • 20 fresh mint leaves
  • 20 fresh coriander sprigs
  • 20 fresh chives, cut into 10cm lengths



  • Cover noodles in a heatproof dish with boiling water. Allow to soften and then drain and set aside.
  • Soak 1 rice paper sheet in warm water for 30 seconds, until soft. Allow to drain on a paper towel.
  • Place 2 prawns in centre of sheet, add a small amount of noodles, peanuts, bean sprouts, carrot and cucumber. Top with 1 mint and coriander leaf. Top with 1 chive.
  • Fold in ends and roll up firmly to enclose filling.
  • Repeat until all rice paper sheets are used.


Ingredients for dipping sauce:

Makes 1 cup

  • 60mL water
  • 60mL fish sauce
  • 3 tablespoons of fresh lime juice
  • 1 teaspoon of brown sugar
  • ½ stem of finely chopped lemongrass
  • 2 fresh red chillies, finely chopped. Chillies can be deseeded to reduce the heat
  • 1 crushed garlic clove


  • Combine all ingredients and stir until the sugar has completely dissolved and serve.