Vietnamese Rice Paper Rolls

Summer is on its way, and the pressure to don the bikini is mounting!  This is the start of a few summer recipes that will help you on your way to feeling great.  Remember its not how you look that’s important, its how you feel.  When you eat deliciously fresh plant based food, you always feel better!  Happy #meatfreemonday

Serves 4 – starter portions

VGN/GF/Sugar Free


8 small rice paper wrappers

60g rice vermicelli

8 Fry’s Family battered prawns, lightly fried

1 tbsp chopped basil

3 tbsp chopped mint leaves

3 tbsp chopped coriander

1 carrot, finely sliced (julienne strips)

2 lettuce leaves, chopped

2 avocados, sliced

3 tablespoons hoisin sauce

1 teaspoon finely chopped roasted peanuts



Boil rice noodles for 3 to 5 minutes. Rinse thoroughly with cold water and drain well so they don’t stick together.

Fill a large bowl with warm water. Dip one wrapper into the water for a few seconds (1-3secs) to soften. Lay wrapper on the plate and place 2 Fry’s prawn halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.  Lay the avocado slices over the top.

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.


Sauce: Mix the hoisin sauce and peanuts together

Serve the rice paper rolls with hoisin-peanut dipping sauce

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