Prawn and mango rice paper rolls
1
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Light and chewy rice paper wrappers are the perfect vessel for packing in lots of veggies and lean protein. The wrappers will last indefinitely in the pantry so you can whip up these rolls anytime with whatever fillings you have on hand.
Ingredients
Rice paper roll wrappers
8 individual, (8 x 22cm wrappers)
Cooked peeled prawns
480 g, King variety, (24 x 20g)
Coleslaw mix, without dressing
2 cup(s), fresh, (200g)
Mango
1 large, cut into thick matchsticks
Fresh coriander
¼ cup(s), leaves, chopped
Fresh mint
¼ cup(s), leaves, chopped
Lime(s)
1 medium, wedges to serve
Fish sauce
1½ tbs
Hoisin sauce
1½ tbs
Rice wine vinegar
1½ tbs
Lime juice
1½ tbs
Sriracha sauce
1 tbs
Fresh ginger
2 tsp, finely grated
Instructions
1
To make the dipping sauce, whisk all ingredients in a small bowl until combined.
2
Lay a clean, damp tea towel on a board. Fill a large shallow bowl with warm water. Dip 1 rice paper wrapper in the warm water for about 5 seconds, or until pliable. Lay the wrapper flat on the damp tea towel.
3
Arrange 3 prawns horizontally across the bottom half of the wrapper, top with about ¼ cup (25g) coleslaw mix, a few pieces of mango, then sprinkle with coriander and mint. Bring the bottom of the wrapper up and over the filling, fold in sides and roll up firmly to enclose filling. Repeat with remaining wrappers to make 8 rolls in total. Serve with dipping sauce and lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.