Name: Fresh rice paper rolls with prawns and dipping sauce
Cook time: 35 min
Total time: 35 min
Ingredients: 500 gram cooked medium prawns; 1 cup (80g) finely shredded wombok; 1/2 cup (120g) coarsely grated carrot; 2 tablespoon coarsely chopped fresh mint; 2 tablespoon coarsely chopped fresh coriander; 12 x 16cm-round rice paper wrappers; 1/3 cup (75g) caster sugar; 1/4 cup (60ml) white vinegar; 1/4 cup (60ml) water; 2 teaspoon fish sauce; 2 fresh small red thai chillies, sliced thinly; 1 tablespoon coarsely chopped fresh coriander

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.

Makes 12 Item

Cook

35M

Ingredients

500 gram cooked medium prawns

1 cup (80g) finely shredded wombok

1/2 cup (120g) coarsely grated carrot

2 tablespoon coarsely chopped fresh mint

2 tablespoon coarsely chopped fresh coriander

12 x 16cm-round rice paper wrappers

1/3 cup (75g) caster sugar

1/4 cup (60ml) white vinegar

1/4 cup (60ml) water

2 teaspoon fish sauce

2 fresh small red thai chillies, sliced thinly

1 tablespoon coarsely chopped fresh coriander

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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