Ingredients Jump to Instructions ↓

  1. Dipping sauce:

  2. 2 large red chillies

  3. 2 tablespoons palm sugar

  4. 1 tablespoon fish sauce

  5. 1-2 tablespoons lime juice

  6. Filling:

  7. 1 medium carrot , cut into matchsticks

  8. 2 stalks celery , cut into thin strips

  9. 100 g snow peas , finely sliced

  10. 2 spring onions , finely sliced

  11. 1 cup (75 g) bean sprouts

  12. 1 cup coriander leaves

  13. 15 x 22 cm round rice paper wrappers

  14. 15 large cooked prawns , peeled and halved lengthways

Instructions Jump to Ingredients ↑

  1. Dipping sauce:

  2. Slice chillies down the centre. Remove seeds and chop finely. Add chillies, palm, fish sauce and lime juice and stir lightly.

  3. Rice rolls Combine all filling ingredients in a large bowl. Fill a shallow dish (large enough to hold a rice paper wrapper) with warm water. Dip wrapper into the water one at a time, leaving for 1 minute or until soft. Drain and place onto a clean tea towel.

  4. Place a small handful of the filling across the base of the wrapper. Top with 2 prawn halves, then fold in the sides and roll up. Repeat with the remaining wrappers and filling.

  5. Serve with dipping sauce.


Send feedback