Garlic & Chilli Prawn Rice Paper Rolls

Garlic & Chilli Prawn Rice Paper Rolls | Nadia Felsch
Garlic & Chilli Prawn Rice Paper Rolls | Nadia Felsch
Garlic & Chilli Prawn Rice Paper Rolls
Prep time
Cook time
Total time
yield: 4-6
  • ¼ red cabbage
  • 2 carrots
  • 2 cucumbers
  • 1 bunch fresh coriander
  • 1 bunch fresh mint
  • 2 avocados
  • 12 rice paper roll sheets
Dipping Sauce
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • ½ teaspoon chilli flakes
  • 2 handfuls peeled green prawns
  • 2 garlic cloves, crushed
  • ½ teaspoon chilli flakes
  • 1 ½ tablespoons olive oil
  1. Wash and cut vegetables into long strips
  2. TIP - a mandolin works a treat for this
  3. Wash, dry and pick leaves off herb stalks
  4. Peel and slice avocado
Dipping Sauce
  1. Combine all ingredients to make dipping sauce
  1. Heat a griddle or frypan on medium-high heat
  2. Coat prawns well with garlic, chilli and oil
  3. Add to pan and cook for a few minutes each side, halve and set aside
  1. Submerge rice paper roll sheet one at a time into a frypan full of hot water for 5 seconds
  2. Transfer to a plate & allow to soften for up to 1 minute
  3. Layer ingredients onto rice paper roll sheet starting closest to you and being sure not to pack in too much
  4. Roll halfway, tuck in the sides and continue to roll
  5. Repeat the process with other sheets and serve with dipping sauce
  6. Store remaining fresh rolls in an airtight container in the fridge for up to 1 day
Endless filling options for these rolls and they store well.
Make them for dinner, to entertain with or as lunch leftovers.

Although a mild heat, leave the chilli flakes out of the dipping sauce and prawns
if need be.
Tamari is a gluten-free, less refined version of soy sauce and is readily available in stores.

VEGAN? Leave out the prawns.
NO SEAFOOD? Use chicken instead.
Utilise the vegetables that you have on hand for a fast, fresh and delicious meal - use loads of herbs for maximum flavour!

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