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Prawn Rice Paper Rolls
Inspired by the popular Vietnamese favourite, these fresh prawn rice paper rolls make great finger food, especially when served with our delicious soy and citrus dipping sauce.
Makes 12
Prep Time 35 minutes
Advanced
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 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. Step 2
To make the Dipping Sauce: Whisk together the Eta Lite & Free Japanese Style Soy & Citrus Dressing, chilli if using, mint and lime juice. Step 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. Step 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. 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.
What do I need?
Select All
1
48 prawns (approx. 150–200g total), cooked, peeled and thawed
2
2 Tbsp Eta Lite & Free Japanese Style Soy & Citrus Dressing
3
¼ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
4
½ small fresh red chilli, finely chopped (optional)
5
1 Tbsp chopped fresh mint leaves
6
Juice of ½ lime
7
12 x 22 cm diameter rice paper wrappers
8
Fresh mint leaves
9
Fresh coriander leaves
10
1 cup finely shredded lettuce
11
1 small Lebanese cucumber, cut into thin matchsticks
12
1 small carrot, cut into thin matchsticks
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