Vietnamese-Style Crispy Rice Paper Rolls with Mango & Prawns

Big Asia Supermarket Online

Cuisine

Vietnamese

Category

Appetiser

A fresh, colourful snack that's perfect for spring. These crispy rice paper rolls combine juicy prawns, sweet mango, crunchy vegetables and fragrant herbs, wrapped in rice paper and lightly pan-fried until golden. Served with a sweet chilli and lime dipping sauce, they're light, crisp and packed with fresh Asian flavours.

Ingredients

    For the rolls

    • 12 Vietnamese rice paper wrappers
    • 300 g cooked prawns, peeled and roughly chopped
    • 1 ripe mango, thinly sliced
    • 1 carrot, julienned
    • 1 small cucumber, julienned
    • 1 cup bean sprouts
    • Small handful fresh coriander
    • Small handful Thai basil
    • 50 g rice vermicelli noodles, cooked and cooled
    • Vegetable oil, for frying

    Sweet chilli & lime dipping sauce

    • 3 tablespoons sweet chilli sauce
    • 1 tablespoon fish sauce
    • Juice of 1 lime
    • 1 teaspoon sesame oil
    • 1 teaspoon rice vinegar

    Directions

    1. Prepare the filling: Combine the prawns, mango, carrot, cucumber, bean sprouts, vermicelli and fresh herbs.

    2. Make the rolls: Dip one rice paper wrapper briefly in warm water until just pliable. Add a small amount of filling and roll tightly, folding the sides in as you go.

    3. Let them rest: Place the rolls on a lined tray without touching and allow them to sit for around 10 minutes. This helps the rice paper dry slightly before frying.

    4. Cook: Heat a thin layer of vegetable oil in a non-stick frying pan over medium heat. Cook the rolls for 2–3 minutes on each side until crisp and lightly golden.

    5. Make the dipping sauce: Mix the sweet chilli sauce, fish sauce, lime juice, sesame oil and rice vinegar.

    6. Serve: Serve the rolls warm with the dipping sauce and extra Thai basil or coriander.