Prawn, Mango, & Avocado Rice Paper Rolls

Prep Time
Cook Time
Ready In

"This recipe is a real work up - it takes time & patience but is worth the end result. Lovely combination of taste sensations. This recipe is from the BC Liquor Magazine with some changes by me."

Original is 8 servings


  • Serving Size: 1 (276.2 g)
  • Calories 228
  • Total Fat - 5.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 37.6 mg
  • Sodium - 536.1 mg
  • Total Carbohydrate - 38.9 g
  • Dietary Fiber - 6.2 g
  • Sugars - 12.6 g
  • Protein - 8.2 g
  • Calcium - 121.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 52.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place a clean tea towel on your counter.

Step 2

Dip rice paper in warm water until pliable (5 seconds or less).

Step 3

Transfer and spread it on the tea towel very carefully.

Step 4

Arrange 3 prawn halves, cut side up in a row, across the middle bottom third nearest you.

Step 5

Mix together the rice vinegar, sugar, salt & sriracha sauce.

Step 6

Pour over the cooked noodles.

Step 7

Spread 3 tablespoons of cooked noodles on top of prawns.

Step 8

Add 3 cilantro sprigs and 3 mint leaves.

Step 9

Add 6 cuke matchsticks, 6 green onion pieces, 6-8 mango matchsticks and a couple of avocado slices.

Step 10

Mix together the mayo & soy.

Step 11

Add about 1 teaspoon over top.

Step 12

Fold up the bottom over filling and begin to roll tightly stopping at halfway point.

Step 13

Add 3 more mint leaves & 3 cilantro sprigs, plus some mango.

Step 14

Fold down the to and fold in one side, roll tightly.

Step 15

Transfer to a plate seam side down cover with a damp paper towel.

Step 16

Continue to make the remaining seven.

Step 17

Serve with Thai chili sauce or any of your favourite spicy sauces.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, make sure to look for large prawns that are fresh and have a bright orange-pink colour.
  • When selecting the mango, look for a ripe mango that is fragrant and has a yellow-orange colour.

  • Substitute shrimp with tofu - This substitution is great for vegetarians and vegans, as well as those who don't eat seafood. It also adds a different texture to the dish, making it more interesting.
  • Substitute vermicelli noodles with soba noodles - This substitution is great for those who don't eat rice or wheat-based noodles. It also adds a different flavor profile to the dish, making it more flavorful.

Vegetarian Version Substitute the shrimp with 1/2 pound of firm tofu, cut into 1/2 inch cubes and sautéed until lightly browned. Omit the mayonnaise and soy sauce, and replace with 2 tablespoons of sesame oil and 1 teaspoon of sesame seeds.

Thai Coconut Soup - This light and flavorful soup is the perfect accompaniment to the prawn, mango, and avocado rice paper rolls. The creamy coconut broth is subtly sweet and spicy, and the addition of mushrooms, bell peppers, and lemongrass adds a wonderful depth of flavor. It's the perfect balance of sweet, savory, and spicy to complement the delicate flavors of the rice paper rolls.

Grilled Tofu and Vegetable Skewers: These flavorful skewers are the perfect companion to the Thai Coconut Soup. The tofu and vegetables are marinated in a savory blend of soy sauce, garlic, and ginger, and then grilled to perfection. The combination of the sweet coconut soup and the savory skewers are sure to tantalize the taste buds and provide a truly delicious meal.


Q: How long does it take to make these rice paper rolls?

A: It takes about 30 minutes to make these rice paper rolls, including the time needed to prepare the ingredients.

Q: What ingredients are needed for these rice paper rolls?

A: These rice paper rolls require cooked rice noodles, lettuce, cucumber, bean sprouts, mint, cilantro, and shrimp. You will also need rice paper wrappers and a dipping sauce of your choice.

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Fun facts:

The popular Sriracha hot sauce used in this recipe was created in 1980 by David Tran, a Vietnamese refugee who moved to Los Angeles. It has become a staple in many kitchens, and even has its own fan club.

The combination of prawns, mango, and avocado is popular in many Asian cuisines, such as Thai and Vietnamese. It was popularized in the West by celebrity chef Jamie Oliver in his 2008 cookbook, Jamie's Italy.