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These Vietnamese-style prawn rice paper rolls are as much fun to eat as they are to make, so you have no excuse to not enjoy yourself with these flavour-packed parcels.

Prep: 20-25 minutes
Cook Time: 10 minutes
Serves: 2


Place the noodles into a bowl and cover with boiling water. Leave to soak for 3-5 mins until softened. 

Drain noodles and cut roughly with scissors, set aside to cool.

In a small bowl, mix the ginger, chilli and 15mls olive oil, add the prawns and stir to coat.

Heat a non-stick frying pan over a medium heat. Add prawns and cook for 2-3 mins or until cooked through. Remove from the heat and set aside to cool.

In a small bowl, add all the ingredients for the dipping sauce and whisk to combine, set aside.

Fill a medium-sized bowl with warm water. Dunk in the rounds of rice paper to fully immerse, wait for about 1 min for the paper to soften and become flexible then remove and transfer to a bench and cover with a clean, damp cloth.

Place two prawns in the centre of each wrapper. 

Top prawns with some noodles, lettuce, carrot, cucumber, bean sprouts, mint and coriander. Roll up tightly, tucking in the sides as you go.

Serve rice paper rolls along with the dipping sauce.


100 grams Wai Wai rice vermicelli noodles
15 grams fresh ginger, grated
1 red chilli, deseeded, finely chopped
15mls olive oil
24 raw prawn cutlets, peeled, de-veined
1 iceberg lettuce, very finely shredded
1 carrot, peeled and coarsely grated
2 Lebanese cucumbers, deseeded, cut into strips
100 grams bean sprouts
18 grams mint, leaves picked
9 grams coriander, roughly chopped
12 Valcom rice paper rounds

For the dipping sauce:
4 tablespoons Squid Brand fish sauce 
4 tablespoons Uchibori rice vinegar 
2 garlic cloves, finely chopped 
1 red chilli, deseeded, finely chopped 
2 tablespoons lime juice
24 grams caster sugar
125 mls water

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