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Prawn Rice Paper Rolls
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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
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Ingredients
48 prawns (approx. 150-200g total), cooked, peeled and thawed
2 Tbsp Eta Lite & Free Japanese Style Soy & Citrus Dressing
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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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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.
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Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
48 prawns (approx. 150–200g total), cooked, peeled and thawed
2 Tbsp Eta Lite & Free Japanese Style Soy & Citrus Dressing
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
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
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