Packed with fresh flavours - these cucumber, prawn and herb rice paper rolls are perfect for entertaining or even an afternoon snack.

Cucumber

Prawn and Herb Rice Paper Rolls


PREP TIME
30MINS

COOK TIME
5MINS

SERVES
15

  • 1/2 x 250g packet rice vermicelli noodles
  • 3 lebanese cucumbers
  • 20 (about 600g) medium cooked prawns, peeled & deveined
  • 4 spring onions, cut into 5cm lengths
  • 1 cup roughly chopped fresh coriander leaves
  • 1 cup mint leaves
  • ½ cup thai basil leaves
  • ⅔ cup roasted salted peanuts, chopped
  • 150g packet Vietnamese rice paper wrappers
  • mayonnaise, sweet chilli sauce & lime wedges, to serve

1 Place noodles in a large heatproof bowl. Cover with boiling water. Stand 5 minutes or until tender. Drain. Refresh under cold water. Drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Using a mandolin or sharp knife, cut cucumbers into thin ribbons.

2 Thinly slice prawns crossways. Cut the spring onions into thin strips. Combine the herbs.

3 Working with one rice paper sheet at a time, submerge it in a shallow dish of warm water for about 5 seconds, it will still be firm when you remove it. Place on a chopping board. Arrange 3 cucumber ribbons lengthways down the centre of the rice paper. Top with noodles, prawns, spring onions, herbs and peanuts. Fold in sides and roll-up firmly to enclose filling. Repeat to make 15. Serve with mayonnaise, sweet chilli and lime.

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