Recipe

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.

  • 35 mins cooking
  • Makes 12 Item
  • Print
    Print

Ingredients

Fresh rice paper rolls with prawns and dipping sauce
  • 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

Fresh rice paper rolls with prawns and dipping sauce
  • 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.

Notes

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.

More From Women's Weekly Food