Photo of Rice paper prawn rolls by WW

Rice paper prawn rolls

Points® value
Total Time
30 min
30 min
0 min
Delicate rice paper parcels encase Thai style veg and succulent prawns.


Rice Noodles, dry

50 g


50 g

Carrots, raw

1 medium, halved and cut into very fine matchsticks

Spring Onions

4 medium, halved and sliced

Prawns, Peeled & Cooked

200 g, defrosted if frozen

Basil, fresh

3 tablespoon(s)

Thai Fish Sauce

1 teaspoon(s)


1 medium, zested

Spring roll wrapper

8 individual, medium, 8 x 22cm rice papers

Lime Juice, Fresh

60 ml

Thai Fish Sauce

2 tablespoon(s)

Chilli, green or red

½ individual, deseeded and chopped very finely

Light Brown Sugar

1 tablespoon(s)

Coriander, fresh

2 tablespoon(s)

Medium Sherry

1 tablespoon(s)


1 clove(s), crushed


  1. Combine the ingredients for the dipping sauce with 2 tablespoons water and set to one side. Place the rice noodles in a bowl and cover with boiling water. Stir and soak for about 5 minutes or until tender. Refresh under cold water and drain well before placing in a bowl.
  2. Add the beansprouts, carrot, spring onion, prawns, basil, fish sauce and lime zest. Combine well and set to one side
  3. Fill a bowl wide enough to fit a whole rice paper with cold water and add one of the rice papers. Carefully dunk under the water for a couple of minutes until completely softened. Shake dry, then place on a piece of kitchen roll on the work surface.
  4. Spoon ⅛ of the filling in a mound along the centre of the rice paper circle, leaving a 4cm gap at each end. Fold the sides over the filling and then roll up into a roll shape similar to a spring roll. Set to one side and repeat with the remaining rice papers. Serve with the dipping sauce.