Rice Paper Rolls

Time

Prep Time 40

Servings

Serves 8

Calories

100 kcal / serve
Rice Paper Rolls

Ingredients

  • 70g dried rice vermicelli
  • 2 tablespoons chilli sauce, plus extra to serve
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 8 rice paper sheets
  • 500g cooked prawns, peeled, deveined
  • 1 cup fresh mint leaves
  • 50g snow pea sprouts
  • 1 carrot, peeled, cut into matchsticks
  • Lime wedges, to serve

Method

  1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain well. Cut into shorter lengths. Add the sweet chilli sauce, fish sauce and lime juice to noodles and combine.
  2. Fill a shallow bowl about half-way with warm water. Dip one wrapper in the water until it is just soft, drain excess water. Place on a clean surface. Place a few of the noodles across the rice paper, about 3cm in from the edge. Top with a few prawns, mint leaves, snow pea sprouts and carrot. Fold over the bottom of the wrapper to enclose the filling. Fold in the sides and roll up firmly to enclose.
  3. Place on a plate and cover loosely with damp paper. Repeat with remaining wrappers and filling. Serve with extra sweet chilli sauce and lime wedges.Tip: You can add any flavours you like. Swap the prawns for chicken or beef. Try adding carrot or avocado. Have fun with the flavours.

Are you ready to find out more?

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Nicola underwent weight loss surgery in 2016 and is passionate about answering all you need to know about reshaping your body and your life with bariatrics.

Or you can make a booking online or phone us to see Dr Ian Baxter, if you feel ready to get started on your weight loss journey.