• 48 prawns (approx. 150–200g total), cooked, peeled and thawed
  • 2 Tbsp Eta Lite & Free Japanese Style Soy & Citrus Dressing

  • Dipping Sauce:
  • ¼ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
  • ½ small fresh red chilli, finely chopped (optional)
  • 1 Tbsp chopped fresh mint leaves
  • Juice of ½ lime

  • Filling:
  • 12 x 22 cm diameter rice paper wrappers
  • Fresh mint leaves
  • Fresh coriander leaves
  • 1 cup finely shredded lettuce
  • 1 small Lebanese cucumber, cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  1. Toss the prepared prawns in 2 tablespoons of Eta Lite & Free Japanese Style Soy & Citrus Dressing to coat them. Set aside to marinate for 5 minutes.
  2. To make the Dipping Sauce: Whisk together the Eta Lite & Free Japanese Style Soy & Citrus Dressing, chilli if using, mint and lime juice.
  3. Place a rice paper wrapper in a bowl of hot water for about 20 seconds or until it starts to soften. Transfer to a clean, damp tea towel to avoid it sticking to your work surface.
  4. Place the mint and coriander leaves on the rice paper wrapper in a line about one-third up from the bottom of the circle and 5 cm in from each side. Top with 4 marinated prawns, lettuce, cucumber and carrot. Fold in both sides of the wrapper and roll up tightly to enclose the filling. The finished length of the rolls will be approx. 10–12 cm long. Repeat with the remaining wrappers and filling. Serve with the Dipping Sauce.

Top Tips

  • Cut the rice paper rolls in half and drizzle some of the dipping sauce inside.

Switch it up

  • Replace cooked prawns with shredded cooked chicken.

Made With

Rate and Review

3 Ratings

Reviews (3)

Bobbie's Review | Rating

Love these. One of my favourite lunches and great when you have to take a plate

Rhian's Rating
Courtney Thompson's Review | Rating

These were alright. Need to make sure you fill them decently otherwise rice paper texture is not nice. Quite fiddly.