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Photo of Prawn and watermelon rice paper rolls by WW

Prawn and watermelon rice paper rolls

7
7
7
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Cellophane noodles

35 g, dry (mung bean)

Rice paper roll wrappers

3 individual, (3x22cm diameter)

Watermelon

100 g, cut into thin strips

Prawn, school, cooked

70 g, peeled

Radish

2 small, grated

Fresh basil

1 tbs, (9 leaves)

Butter lettuce

1 cup(s), (3 leaves)

Instructions

  1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until softened. Drain well. Using kitchen scissors, cut noodles into 5cm lengths.
  2. Working with 1 sheet at a time, soak rice paper sheets in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean cloth to absorb excess water. Place one-third of the noodles, watermelon, prawns, radishes and fresh basil leaves in the centre of the sheet.
  3. Fold over 2 opposite edges of each rice paper, then roll to enclose filling. Repeat with remaining 2 rice paper rolls. Serve each roll wrapped in a butter lettuce leaf.

Notes

SERVING SUGGESTION: Sweet chilli sauce mixed with lime juice to taste.

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