Meals and Courses

  • 3 dried rice paper wrappers (banh trang), 20 cm (8 inches) in diameter
  • ½ small carrot, cut into thin strips
  • 2 Chinese leaves, shredded
  • 25 g (1 oz) bean sprouts
  • 4 tablespoons chopped fresh coriander
  • 125 g (4 oz) cooked peeled tiger prawns
  • 1 tablespoon Thai fish sauce
  • 6 mint leaves
  • sweet chilli dipping sauce, to serve

Place one of the wrappers in a bowl of warm water until softened and opaque. Shake off the excess water and lay on a plate.

Place the carrot, Chinese leaves, bean sprouts, coriander and prawns in a bowl and mix well.

Brush the middle of the wrapper with fish sauce, lay 2 mint leaves on it, then place one-third of the prawn mixture in a line down the middle. Fold in both sides of the wrapper, then roll up tightly.

Cover with a damp cloth and repeat with the remaining wrappers and filling. Cut each roll in half and serve immediately with the dipping sauce.

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