Ingredients

50g fine vermicelli rice noodles

12 rice paper wraps

Handful of mint or coriander leaves, or snipped chives (or a mixture)

200g cooked prawns, or cooked and shredded chicken

¼ cucumber, trimmed and finely sliced into matchsticks

1 carrot, trimmed and finely sliced into matchsticks

40g red cabbage, very finely sliced

Small handful of radishes, trimmed and thinly sliced

½ mango, stoned, halved and finely sliced

2 tbsp sweet chilli sauce

1 tbsp tahini

1 tbsp low-salt soy sauce

1 tsp sesame oil, plus extra for drizzling

½ lime, juiced

Instructions

Step 1: Soak the vermicelli rice noodles in boiling water according to the package instructions. Once softened, drain and rinse under cold running water to cool. Toss with a little sesame oil to prevent sticking.

Step 2: Prepare the dipping sauce by mixing sweet chilli sauce, tahini, soy sauce, sesame oil, and lime juice in a small bowl. Set aside.

Step 3: Fill a wide, shallow dish with warm water. Immerse one rice paper wrap for a few seconds until it becomes flexible, then lay it flat on a clean chopping board.

Step 4: Place a small handful of herbs along the centre of the wrap. Add a couple of prawns or some shredded chicken, then top with cucumber, carrot, red cabbage, radishes, mango, and a small bundle of noodles. Keep fillings centered and avoid overfilling.

Step 5: Fold the ends of the rice paper over the fillings to slightly enclose them, then roll up tightly from the sides to form a neat roll.

Step 6: Place the finished rolls on a plate covered with damp kitchen paper to keep them moist. Repeat the process until all rolls are assembled.

Step 7: Serve the rice paper rolls chilled or at room temperature with the prepared dipping sauce on the side.

Tips & Variations

For a vegetarian option, replace prawns or chicken with sliced avocado or tofu.

Try adding fresh chili slices or crushed peanuts for extra heat and crunch.

Use a mix of fresh herbs to customize flavor—basil or Thai sweet basil work well too.

Ensure the rice paper is just softened; soaking too long can cause tearing.

Storage

Rice paper rolls are best eaten fresh but can be stored in an airtight container in the fridge for up to 24 hours. To prevent the wraps from drying out, cover them with damp kitchen paper. When ready to serve, allow them to come to room temperature or enjoy chilled. Avoid freezing as it will affect texture.

FAQs

Can I prepare the rolls in advance?

Yes, you can make the rolls up to 24 hours ahead and store them covered with damp kitchen paper in the fridge. However, they taste freshest when made the same day.

What can I use if I can’t find rice paper wraps?

Rice paper wraps are essential for this recipe, but if unavailable, consider using lettuce leaves or thin omelette sheets as alternative wraps for a different texture.