Fresh Rice Paper Rolls with Prawns and Coriander

Bill Granger serves these rolls with a nutty Vietnamese dipping sauce
By Bill Granger
Fresh Rice Paper Rolls with Prawns and Coriander
  • Rating:
  • Serves: 4
  • Prep Time: 30 minutes
  • Effort: medium


For the rice paper rolls:

  • 100 g rice vermicelli noodles
  • 8 large round rice paper roll wrappers
  • 8 cooked prawns
  • 1 Lebonese (short) cucumber, halved lengthways and thinly sliced on the diagonal
  • Thai basil
  • coriander leaves

For the Vietnamese dipping sauce:

  • 2 tbsp hoi sin sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp sesame oil
  • 2 tbsp soy sauce

To serve:

  • crushed peanuts
  • 1 small oak leaf lettuce, washed and dried


1. For the rice paper rolls: put the rice vermicelli in a bowl and cover with boiling water. Soak for 6-7 minutes, then drain.

2. Soften one of the rice paper wrappers in a bowl of hot water. Remove and shake off any excess water. Top the wrapper with a little vermicelli, 1 cooked prawn, some cucumber, basil and coriander and roll up, tucking in the sides.

3. For the dipping sauce, put all the ingredients in a bowl and stir until combined. Top with the crushed peanuts

4. To serve, hold the rolls in a lettuce leaf and dip into the dipping sauce.

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