Sunny Seafood Prawn Rice paper rolls

Sunny Seafood Prawn Rice paper rolls
45m Cooking Time
Easy Difficulty


  • 1 iceburg/butter lettuce-washed & drained
  • 1 bunch of mint /mixed Vietnamese herbs (found at all Asian groceries)-washed & drained.
  • 1 Coriander-washed & drained
  • 1 Bunch of Vietnamese chives-washed & drained
  • 500gms of Sunny Seafood Prawns
  • 1 pack of Sunny Seafood Rice paper – 300gms
  • 1 pack of Sunny Seafood rice vermicelli
  • 1 Lebanese Cucumber-thinly sliced
  • 200gm of bean sprouts (optional) washed & drained
  • 2 cups of water

Dipping Sauce:

  • 1 Jar of hoisin sauce
  • 2 cloves of Garlic
  • 100gms of roasted peanuts-pounded lightly in the mortar & pestle.
  • 50gms of Sunny Seafoodred chilli-finely diced (optional)

  1. Boil water in a saucepan, add prawns with a pinch of salt, for 2 minutes or until prawns change to a lovely red colour.
  2. Drain prawns into a colliander & run under cold tap water to stop it from further cooking.
  3. Take a large bowl (usually wide enough to fit the rice paper) and quickly dip the rice paper in and out of water, shaking all excess water off the rice paper before placing on a paper towel to drain.
  4. Place a piece of lettuce, a few mixed herbs, some cucumber & vermicelli then prawns & coriander- at the end closest to you. Fold in the sides of the rice paper and roll firm pressing down on the ingredients softly. Before the last fold add the Vietnamese chive to add the finishing touch. Repeat process with left over ingredients.
  5. Serve with hoisin dipping sauce- which can be brought in a jar and then fried with garlic to add flavor- just add 2 teaspoons of oil and garlic to a fry pan once heated add the hoisin sauce and a tablespoon of water and bring to a light simmer for 1 minute then turn off, serve with Sunny seafood chilli & roasted peanuts for extra flavor.

Posted by John Smith

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