Prawn Rice Paper Rolls

Prawn Rice Paper Rolls


1 x 250g pkt Wild Australian Prawn Co Banana Prawns (defrosted)
1 pkt Rice paper wrappers
25g Rice Vermicelli Noodles
1 cup Shredded white cabbage
1 Small Carrot cut Julienne
8 Garlic chives
Mint leaves
Coriander leaves

Dipping Sauce:

2 tsp Rice vinegar
2 tsp Fish sauce
2 tsp Lime juice
1 tsp Caster sugar
1/2 tsp Grated garlic
1/2 Grated ginger
Chopped chilli to taste



  1. In a pot of boiling salted water cook the prawns for 2 to 3 minutes, strain from the water and chill in a bowl of water at room temperature.
  2. Dip a rice paper wrapper into a bowl of water for 30 seconds, place onto a flat surface and add 3 prawns, a little cabbage, carrot, chives, noodles, a mint & coriander leaf to the edge closest to you. Roll over to the centre, then fold in the two sides and continue to roll to the edge furthest from you. Repeat with the remaining wrappers.
  3. For the dipping sauce mix all the ingredients together and serve in individual small bowls with prawn rolls.
Prep: 20 mins
Cook: 5 mins
Serves: 4 (Entree) 8 rolls