Prawn, peanut and noodle cold rolls with fresh mint and coriander

Serves 4-6
Preparation time
Cooking time


  • 12 cooked cleaned prawns
  • 100g rice vermicelli
  • 1 Lebanese cucumber
  • 1 carrot
  • 50g roasted peanuts
  • 12 round rice wrappers
  • ½ bunch mint leaves ½ bunch coriander leaves sweet chilli sauce lime juice mint leaves


  1. Slice the prawns in half long ways
  2. Soften the rice noodles in boiling water and drain
  3. Grate the cucumber and carrot, squeeze out excess moisture and mix with the chopped peanuts
  4. Place a rice wrapper into a bowl of warm water until it starts to soften
  5. Drain and place onto a board
  6. Add two pieces of prawn, a little of the rice noodles and grated cucumber and carrot mix
  7. Top with some mint and coriander leaves and roll up into a tight spring roll
  8. Continue with the rest of the wrappers and fillings
  9. Mix together some sweet chilli sauce and lime juice to taste
  10. Finely slice some mint leaves and add to the sauce
  11. Serve the cold rolls with the dipping sauce
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