Easy Prawn Rice Paper Rolls
Enjoy every bite of these flavoursome prawn rice paper rolls served with your favourite dipping sauce!
Ingredients
8 large rice paper sheets
16 cooked and peeled large prawns
2 Limes
Salt and pepper
2 cups of cooked vermicelli
1/2 cup mint leaves
1/2 cup Coriander
1/2 cup thinly sliced carrots
1/2 cup thinly sliced cucumber
1 red chilli
Warm water, for soaking the rice paper sheets
Method
- Season your prawns with lime juice, zest, salt and pepper
- Start your charcoal BBQ using your favourite Samba firelighter, we used the Samba Natural firelighters. Next, add in your hickory smoking chips for that extra flavour kick.
- Grill your prawns on both sides till they are slightly golden brown.
- Soak a rice paper sheet in warm water for 10-15 seconds, or until it's soft and pliable.
- Lay the soaked rice paper sheet on a plate and start building up your rolls.
- Place your rice noodles, followed by the cucumbers and carrots, some chilli and the cooked prawns on top. Finally, place the mint leaves along with the coriander and roll it up.
- Roll up the rice paper tightly, tucking in the edges as you go. Repeat with the remaining ingredients to make 8 rolls.
- Serve the rolls with your preferred side for dipping. We served ours with some delicious herb sauce.
Tips
Dunking rice paper wrappers in warm water works better than dunking them in room-temperature water.
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