First posted: Feb 6, 2017

Prawn Rice Paper Rolls with Lime Soy Dipping Sauce



Cooks in:        Serves:Makes 10-12 rolls

10-12 rice paper sheets
For the Filling
  • 200g prawns, peeled, de-veined and shelled
  • ½ cup papaya, sliced
  • ½ cup grated carrot
  • ½ cup shredded red cabbage
  • 2 Tbsp chopped fresh coriander
  • 2 Tbsp chopped fresh mint
  • 1 red bell pepper, deseeded and thinly sliced lengthways
  • 1/4 cup cashew nuts or peanuts, roasted and roughly chopped
Chilli, Soy and Lime Sauce
  • 3 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 2 tsp fish sauce
  • 1-2 Tbsp honey
  • 3–4 Tbsp coconut cream or milk, to loosen (optional)
  • 1 large clove garlic, minced
  • 1 heaped tsp ginger, grated
  • 3–4 Tbsp lime juice (juice of 1 lime)
  • 1 red chilli, finely chopped (deseeded if you prefer)
  • Mix together and adjust to taste

What to do

1. Place all the filling ingredients in a large mixing bowl.

2. Mix all the ingredients for the sauce together, pour half the sauce over the filling mixture, then toss gently to coat.

3. Dip one rice paper sheet at a time into a large bowl of lukewarm water. Place on a clean dinner plate, fill down the centre with filling, leaving a 2–3 cm space at the bottom and top. Fold up the bottom and the top down, fold in one side and roll until sealed neatly.

4. Repeat with the remaining ingredients and serve with the extra sauce on the side.

Note: This recipe also works well with pan-fried prawns or leftover shredded roast chicken.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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