Prawn, Mango & Macadamia Rice Paper Rolls

Preparation time:
45 mins

Love prawns on Christmas day? Change up your usual presentation with these super easy rolls!


175g rice vermicelli noodles
1 mango
150g packet round rice paper wrappers (21.5cm diameter)
16 cooked king prawns, peeled, deveined, halved lengthways
16 coriander leaves
1 Lebanese cucumber, deseeded, cut into matchsticks
½ medium carrot, cut into matchsticks
2 green spring onions, cut into matchsticks
½ cup chopped macadamia nuts
Nuoc cham (Vietnamese dipping sauce), to serve
Extra coriander leaves, to garnish


1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until softened. Drain. Rinse under cold water. Drain. Return to bowl. Cut noodles in half with kitchen scissors.

2 Skin mango. Cut flesh from seed into 16 thin slices.

3 Working with one sheet of paper at a time, place in a bowl of warm water for about 15 seconds, or until just softened. Carefully lift from water. Pat dry on a clean tea towel.

4 Place two prawn halves, cut-side up, on a coriander leaf in the centre of each rice paper along with a slice of mango and a few strips each of cucumber, carrot and onion. Sprinkle with nuts. Finish with ¼ cup noodles. Fold one edge of rice paper over filling. Roll up and fold in sides to enclose. Repeat process with remaining ingredients to make 16 rolls.

5 Serve with nuoc cham. Garnish with extra coriander.


For a quick dipping sauce, combine ¼ cup lime juice with 2 tblsps fish sauce, 1 finely chopped birdseye chilli and 1 tblsp each rice wine vinegar, kecap manis and palm sugar syrup.

Carolyn Fienberg
Oliver Ford & Andre Martin

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