• Dietitian Clare

Prawn and Veggie Rice Paper Rolls

Rice paper rolls are such a great summery or light lunch option. They’re incredibly versatile, just use whichever veg/salad and protein source that you have on hand. For this recipe, I used prawns, carrot, capsicum, and cucumber, but feel free to change it up!

I must admit though, I do find them a bit fiddly... so make sure you have a little bit of time up your sleeve


Serves 4

Ingredients: 12 rice paper sheets 400g prawns, cooked and peeled (roughly 36 small prawns) 2 small cos lettuce 1 cup bean sprouts 50g dried vermicelli noodles 24 mint leaves 1/2 carrot, thinly sliced 1/2 capsicum, thinly sliced 1/2 cucumber, thinly sliced

Peanut dipping sauce: 1 tbsp peanut butter 2 tbsp hoisin sauce 1 tbsp lime juice 1/3 cup water or milk 1/4 tsp chilli flakes Method: 1. Cook noodles according to packet instructions 2. Layout all prepared vegetables and prawns 3. One at a time, soak a rice paper sheet in a warm bowl of water until it is pliable 4. Place rice paper sheet on a damp piece of paper towel and top with the prawns, lettuce, noodles, bean shoots, capsicum, carrot, cucumber and mint. Put the filling in the middle then fold up the bottom, top, and then the sides. 5. Continue steps 3 & 4 for the remaining rice paper rolls. Leave completed rolls on a damp sheet of paper towel. 6. To make the dipping sauce, blend all the ingredients in a blender until smooth. Then serve with the rolls

Nutritional Info:

Cal: 300 Protein: 28.3g Carbs: 35.7g Fat: 3.8g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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