Easy Recipes

Pork & Prawn Rice Paper Rolls

Fresh flavours and healthy ingredients make these rolls well worth the effort.


Makes 16 rolls

1 packet 22cm rice paper sheets
1 packet vermicelli bean noodles 100g
32 mint leaves
16 cooked peeled prawns, de-veined and halved lengthways
4 slices roast pork (cut each into 4 strips to make 16)
1 cup bean sprouts
1 cucumber, de-seeded and cut into matchsticks

Dipping Sauce

3 tbs crunchy peanut butter
3 tbs hoi sin sauce
2 tbs water
Pork Prawn Rice Paper Rolls


  1. Soak the vermicelli noodles in boiling water for 5 minutes or until soft. Rinse them under cold water and then drain and set aside.
  2. Briefly dip one sheet of rice paper in the bowl of hot water and lay it out flat on the teatowel. Wait a few seconds for the rice paper to soften.
  3. Lay 2 mint leaves, some bean sprouts and cucumber pieces and a small amount of vermicelli noodles in a line near the edge closest to you. Place 2 prawn halves and a pork strip along the middle of the rice paper.
  4. Carefully roll half way, then fold the sides in, then roll the rest of the paper roll. Practice makes perfect!
  5. Whisk the dipping sauce ingredients together in a bowl and serve with the rolls.