Vietnamese Prawn and Mint Rice Paper Rolls with Sweet Chilli Sauce Recipe

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30 min

Nutrition per portion

Calories 40 kCal 2%
Fat 0.2g 0%
  -  Saturates 0.1g 1%

These healthy Vietnamese rice paper rolls make a delicious lunch or fresh starter for an evening meal.


  • 12 rice flour pancakes (by Blue Dragon)
  • 12 large mint leaves
  • 300g (10oz) cooked tiger prawns (you'll need 24)
  • ½ cucumber, peeled, deseeded and cut into matchsticks
  • 6 spring onions, cut into matchsticks
  • to serve
  • sweet chilli dipping sauce and fresh limes


  • Soak the pancakes one at a time in hand-hot water for 10 seconds. Then put on to a damp tea towel and gently dab over a wedge of kitchen roll to take out excess water. Now they will be sticky.

  • Put in 1 mint leaf, 2 prawns and a little cucumber and spring onion. Fold in the sides and roll up. They should stick; if they don’t, soak them for a few more seconds. Keep topping up the water as it needs to be hot. Repeat with the rest.

  • The rolls will keep in the fridge for a few hours. Serve with the dipping sauce, which is delicious with fresh lime juice squeezed into it.

Top Tip

Find the pancakes at Morrisons, Whole Foods Market and

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