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Prawn rice paper rolls

Recipe from: 12 August 2015
recipe, seafood

Ingredients 16
Servings 12 rolls
Time 00:25


  • 2
    olive oil
  • 250-300
    prawns, deveined and shelled
  • 1
    mange tout or sugar snap peas, thinly sliced lengthways
  • 1
    red bell pepper, deseeded and thinly sliced lengthways
  • small handful fresh bean sprouts
  • 1
    roughly chopped fresh coriander (or basil)
  • 1/4
    roughly chopped roasted and salted peanuts (you could also use cashews)
  • 10
    sheets rice paper
  • 2
    sesame oil
  • 1
    large clove garlic, finely chopped
  • 1
    small chilli, deseeded and finely chopped (optional)
  • 3
    soy sauce
  • 6
    sweet chilli sauce
  • 2
    smooth peanut butter
  • juice of 2 limes


Heat the olive oil in a wok or large frying pan and fry the prawns until cooked through and just pink on all sides, about 5 minutes. Add the mange tout or sugar snap peas and red pepper for the last minute of cooking.

Tip into a mixing bowl along with the sprouts, coriander or basil and nuts.

Combine all the sauce ingredients in a small bowl and pour a third over the prawns and vegetables. Toss gently to coat and allow to cool for a few minutes.

Ready a large bowl of warm water and have the rice-paper sheets laid out in front of you. One at a time, float the rice-paper sheets in the water for 30–45 seconds and remove just as they start to collapse and sink, but are still slightly ‘al dente’ as they will continue to soften after being removed from the water. (They look like sinking silk scarves when they reach this stage.) Lay them on a clean plate in front of you. Do not stack them, as they will stick together like glue.

To assemble the rolls, place about 2 Tbsp prawn mixture down the centre of each rice-paper sheet, then fold in the shorter edges and roll to close. Serve chilled or at room temperature with the extra sauce on the side.

Extracted from Home. by Sarah Graham (Struik Lifestyle).

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Read more on: recipe  |  seafood


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