Prawn, Mango, & Avocado Rice Paper Rolls

8
Servings
1h
Prep Time
0m
Cook Time
1h
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 recipe yields 8 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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