fbpx  skip to Main Content

Vietnamese Rice Paper Rolls with Prawns









Useful Information

Preparation Time –

10 mins

Cooking Time –

15 min

Difficulty –


Portions –



  • 18 rice paper wrappers
    (available in the Asian section
    in most supermarkets)
  • 150g/one pack of large
    cooked and shelled prawns
  • A handful of
    iceberg lettuce
  • 2 medium carrots
  • 1 ripe mango
  • 18 fresh leaves of mint,
    basil and coriander
  • Subscribe to newsletter

      I found this recipe in Diana Henry’s healthy cookbook “A Change of Appetite” and have to share it with you. This is a beautifully tasty and well-balanced high protein canape or light summer dinner dish combined with a fresh green salad. I love the zingy, fresh taste of the Nuoc Cham sauce. Even though it contains a little sugar, the garlic, chili and lime make it a powerhouse of micronutrients for your body.

      Vietnamese Rice Paper Rolls with Prawns


      Make the sauce by blitzing all ingredients together in a food processor. Set aside.

      • To make the rolls, first place the rice paper wrappers in a dish of water, allow them to soften for a few seconds.
      • Then take them out and set aside on a rack to dry off a little.
      • Prepare the vegetables, shredding the lettuce, julienne the carrots, peel and cut the mango in small slices.
      • Now equally divide the vegetables, a prawn each, a slice of mango and a herb leaf each into the centre of each rice wrapper.
      • When it’s time to make the parcel use slightly damp hands to fold the rice wrapper over.
      • Serve together with the Nuoc Cham dipping sauce. Enjoy!

      Check out more recipes

      Find more of your favourite recipes below!

      Back To Top