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Photo of Prawn and mango rice paper rolls by WW

Prawn and mango rice paper rolls

2
Points® value
Total Time
25 min
Prep
25 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.

Notes

INGREDIENT TIP: Rice paper wrappers are available from the Asian food section in supermarkets. Once softened in warm water the delicate rice paper can seem daunting to wrap, but if you work quickly using the same folding technique you would to wrap up a burrito, you'll quickly get the hang of it. TO REFRIGERATE: Line a shallow reusable container with plastic wrap and lightly splash with water. Store rolls in a single layer in prepared container (with a little space between each roll), for up to 2 days.

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