Chilli Prawn Vietnamese Rice Paper Roll

Makes 3

Equipment Required

  • Chopping board

  • Large mixing bowl

  • Sharp cutting knife

  • Small mixing bowl

  • Grater

  • Dessert spoon


  • 6 cooked prawns, peeled & sliced

  • 1 desert spoon sweet chilli sauce

  • ½  Lebanese cucumber, core removed, and cut into matchsticks

  • ½ carrot, grated

  • 1 spring onion, finely sliced

  • ¼ cup wombok, finely shredded

  • 1 teaspoon fresh mint, finely chopped

  • 1 cup vermicelli noodles, cooked

  • 3 rice paper wrappers

  • Sweet chilli sauce for dipping


  • Prepare the dried vermicelli noodles as per instructions on packet.

  • Mix the prawns and sweet chilli sauce together in a bowl.

  • When you’re ready to assemble the rolls, fill a shallow dish with warm water.  Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface.

  • Place the marinated prawns on the lower edge of the wrapper.  Top with noodles, cucumber, carrot, spring onion, wombok and mint.

  • Fold the wrapper over the ingredients.  Fold in each side and roll into a tight roll shape. 

  • Repeat with the remaining rice paper wrappers and filling. 

  • Serve with sweet chilli dipping sauce. 

  • Enjoy!