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Prawn Rice Paper Rolls

Serves Approx 40
Prep time: 30 minutes
Cooking time: 15 minutes

More ‘finely chopped’ than ‘minced’ this simple dish is ideal for tapas. Rice paper rolls are surprisingly easy to make and look absolutely stunning and fresh. Choose a variety of coloured vegetables for the filling, and make sure that everything is super crisp and sliced very finely. They should be elegant.

Ingredients

Method

  • 12 cooked prawns, tails removed and finely chopped
  • 1 tbsp lime juice
  • 1tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • Small handful coriander leaves, finely chopped
  • 1 tsp lemongrass, finely chopped

 

Mixture of salad vegetables such as:

  • Snow pea shoots
  • Carrot, finely julienned
  • Red cabbage, finely sliced
  • Chinese cabbage, finely sliced
  • Mung bean shoots
  • Red or orange pepper, finely sliced
  • Bamboo shoots, finely sliced

Pack

  • Rice paper sheets
  • Bowl tepid water

 

Dipping sauce

  • 2 tbsp light soy sauce
  • 1 clove garlic, crushed
  • 1 red chilli, seeds removed and finely sliced
  • 1 spring onion, finely sliced
  • 1 tbsp fresh ginger, finely sliced
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
View the method
  1. In a bowl mix together the chopped prawns, the sauces and the lime juice and leave to marinate for at least 30 minutes – in the fridge. Make an assembly line up on the kitchen bench with your salad ingredients ready to go, your rice paper sheets and a bowl of tepid water.
  2. To make up the rice paper rolls simply dunk a sheet in the warm water until it goes clear. Remove, drain then place on a clean surface. Put some of the veggies in a neat line about 2 cm from the ‘bottom’ of the sheet. Then top with a teaspoonful of the prawn mixture. Fold the bottom flap up over the mixture and then the left and right sides as if wrapping a parcel. Tightly roll, together to form individual cigar shapes and place on a serving plate and cover. Repeat until you have run out of ingredients.
  3. To make the dipping sauce simply combine all the ingredients and keep in a cool place until you are ready to serve.
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