Rice Paper rolls


  • 1 tblspn oil
  • 2 tblspns grated ginger
  • 4 mild red chilies, seeded & shredded
  • 2 kaffir lime leaves, shredded
  • 300gms peeled, raw prawns
  • 4 spring onions, shredded
  • 2 Lebanese cucumbers, shredded
  • ½ cup shredded fresh mint
  • 2 tblspns lime juice
  • 1 tblspn fish sauce
  • 12 medium rice paper wrappers


Heat the oil in fry pan over medium heat.  Add the ginger & chilli & cook until crisp.Add the lime leaves and prawns & cook until prawns are cooked through.  Set aside to cool.

When cool, combine with spring onions, cucumber, mint, lime juice & fish sauce.

Place a rice paper wrapper in a bowl of warm water for a few seconds.  Remove & pat dry.  Place a little of the chilli salad down the centre of the wrapper and fold over to make a base.  Roll over one side and then the other to enclose the filling.

Serve the rice paper rolls with My Thai Chilli Sauce for dipping.  Delicious!

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