Quick & Easy

Fresh rice paper rolls with prawns and dipping sauce

These traditional Vietnamese rice paper rolls (gỏi cuốn) are a fresh and healthy option to share with family and friends. Served alongside the classic dipping sauce, they'll be gone in no time.
fresh rice paper rolls with prawns
12 Item



1.Shell and devein prawns. Combine wombok, carrot, mint and coriander in large bowl.
2.Cover a board with a damp tea towel. Place one sheet of rice paper in medium bowl of warm water until softened; place on tea towel. Place a tablespoon of the mixture in centre of rice paper; top with two prawns. Fold in ends, then roll wrapper to enclose filling.
3.Repeat with remaining ingredients. Cover rolls with a damp paper towel to prevent them from drying out.
4.For dipping sauce, place sugar, vinegar and the water in small saucepan; stir over medium heat until sugar dissolves. Bring to a boil; remove from heat. Stir in sauce and chilli; cool. Stir in coriander.
5.Serve rolls with dipping sauce.

The rolls can be made up to four hours ahead. Keep fresh by covering with damp absorbent paper towel. Buy pre-prepared prawns to save on preparation time.


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