• 150g rice vermicilli
  • 1 packet of round rice paper wraps
  • 750g medium cooked prawns (peeled and deveined)
  • 1 bunch of mint
  • 1 bunch of coriander
  • 1 bunch of garlic chives (cut in half)
  • 1 large carrot (cut into matchsticks)
  • 1 Lebanese cucumber (cut into matchsticks)
  • 60g packet of bean sprouts (ends trimmed off)


  • 2 tablespoons of brown sugar
  • 2 tablespoons of sweet chilli sauce
  • 2 teaspoons fish sauce
  • 1 1/2 tablespoons of fresh lemon juice


Step 1

Soak vermicelli in boiling water. Set aside 15 minutes.
Drain and cut into short lengths with scissors

Step 2

Whisk together in a small bowl all sauce ingredients

Step 3

Dip each rice wrapper in lukewarm water for 30 seconds (soft and pliable)
Place between sheets of paper towel to dry

Step 4

Cut prawns in halves lengthways then place a rice paper wrap on clean surface
Place 1 garlic chive, 2-3 carrot sticks, cucumber, mint leaves and bean sprouts down the centre, allowing the ingredients to extend past the wrapper.
Top each with a heaped tablespoon of vermicelli and 2 prawn halves
Fold lower edge of the wrapper upwards over the ingredients before rolling the wrap into a tight cigar shaped roll. Place on a tray and cover with damp paper towel. Repeat.

Step 5

Serve with dipping sauce

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