• 350 g raw peeled prawns
  • 210 g Wattie’s Wok Creations Sweet Chilli & Lime Stir-Fry Sauce
  • 2-3 Tbsp lime juice, to taste
  • 12 medium rice paper wrappers
  • 1 Lebanese cucumber, seeds removed, cut into fine matchsticks
  • 1 cup mung bean sprouts
  • 1 long red chilli, seeds removed, thinly sliced into lengths
  • ¼ cup mint leaves, chopped
  • ½ cup coriander leaves, chopped

1. Heat a dash of oil in a frying pan over medium high heat. Add the prawns and cook for 2 to 3 minutes. Add half a pouch of the Wattie’s Wok Creations Sweet Chilli & Lime Stir-Fry Sauce and stir-fry for a further 2 to 3 minutes until the prawns are cooked through. Set aside to cool.

2. While the prawns are cooling, make the dipping sauce. Combine the remaining Wattie’s Wok Creations Sweet Chilli & Lime Stir-Fry Sauce and the lime juice in a small bowl. Set aside.

3. Place a rice paper wrapper in a bowl of hot water for about 30 seconds or until it has softened enough to roll. Pat dry and place on a flat surface.

4. Place some of the prawns, cucumber, bean sprouts, chilli, mint and coriander in a line down the centre of the rice paper wrapper, leaving about 3 cm at each end. Fold in both sides and roll up tightly to enclose the filling. Serve with the dipping sauce.

Other ideas

  • Place the rice paper wrapper on a damp tea towel to prevent them sticking to your work surface.
  • Replace prawns with 350g chicken strips. Cook following directions above for 4 to 5 minutes until chicken is cooked through.
  • Rice paper wrappers can be usually found in the international section of your supermarket or in Asian specialty stores.
  • If you can’t get Lebanese use half a telegraph cucumber instead.

Made With

Sweet Chilli

Wattie's® Bit on the Side® Sweet Chilli is a hot and spicy chilli sauce that is great for dipping, as a marinade or condiment on the side. Available in a 300g bottle.

Rate and Review

4 Ratings

Reviews (4)

patricia's Review | Rating

This recipe is extremely nice, our cook used to make it all the time in Indonesia. Here in NZ the prawns are all frozen and many come from Thailand, we have had upset tummies after eating them, would suggest, pay a little more and get Australian prawns, much much nicer...... be careful to de-vein them completely, or you will get sick. Some Asian prawns have 2 veins. Will make this recipe again and again, thanks for publishing it.

patricia's Review | Rating

also works very well with wonton wrappers, only you need to fry or bake them off

Maureen's Review | Rating

Why do my rice wrappers become sticky after I have rolled them and left on a plate?

Reply from The Food in a Minute team

Hi Maureen,

Rice paper wrappers go sticky due because of the starch leaching out of the rice paper. To minimise, roll them on a damp tea towel this will help to absorb some of the starch. Also to help minimise them sticking, brush with a little oil before placing on the serving plate.

Hope this helps!
The Food in a Minute team

Jillian's Review | Rating

Easy and yummy.