Prawn and mango rice paper rolls
2
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 wrappers
8 item(s)
Cooked prawns
24 piece(s), King variety, peeled
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Mango
1 large, cut into think matchsticks
Cilantro
¼ cup(s), leaves, chopped
Fresh mint leaves
¼ cup(s), leaves, chopped
Lime
1 medium, cut into wedges for serving
Fish sauce
1½ tbsp(s)
Hoisin sauce
1½ tbsp(s)
Rice wine vinegar
1½ tbsp(s)
Fresh lime juice
1½ tbsp(s)
Sriracha hot sauce
1 tbsp(s)
Ginger root
2 tsp(s), finely grated
Instructions
1
To make the dipping sauce, whisk fish sauce, hoisin sauce, rice wine vinegar, lime juice, sriracha sauce, and ginger 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 coleslaw mix, a few pieces of mango, then sprinkle with cilantro 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.
4
Serve with dipping sauce and lime wedges.
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