Rice Paper Rolls w/ Chilli Lime Sauce

rice paper rolls3

Summer is almost here you can feel it! As soon as the sun comes out my energy levels soar and I can’t wait to get out and soak up some good ol’ vitamin D. The weather also makes me want to eat lighter, drink more and chuck my hair up into a lame topknot. Over the next couple of weeks/months I wanted to share some of my summer favourites – let’s call it Rosie’s Summer Series! I’ll be showing you my favourite recipes (both food and cocktails), hairstyles, nails, make-up…you get the drift.

First up is this simple and light recipe for mango and prawn rice paper rolls. I love this combo! This recipe is so fresh and delicious and great as a starter or even as a main meal. These rolls would be fabulous on a picnic or an easy snack at the beach. The sauce is the true gem, it’s punchy, packs a zing and oh so amazing! And for all you northern hemisphere babes going into winter you should definitely make this, the chilli will warm the cockles of your heart! Bon appetit xo

rice paper rolls5


  • 150g vermicelli noodles
  • 10 small prawns, shelled
  • 1 avocado, peeled and sliced thinly
  • 1 mango, peeled and sliced thinly
  • 10 rice papers
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves, chopped
  • 1 small cucumber, cored and cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks

Ingredients for the dipping sauce:

  • 1 teaspoon sugar
  • 1/2 lime, juiced
  • 2 tablespoons rice wine vinegar (mirin)
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 chilli, chopped
  • 1 tablespoon mint leaves, chopped
  • 1 tablespoon coriander leaves, chopped


  1. I like to make the dipping sauce first so the ingredients get a chance to meld and fuse together and make a little magic for your mouth! Place all the ingredients for the sauce together and set aside. Make sure to taste it and add anything you think is lacking (e.g.: if you need more sugar or soy or chilli – go on you know you want to add more chilli!!)
  2. Soak the vermicelli noodles as per the packet instructions. Drain and set aside.
  3. Pan fry the prawns for 5 – 8 minutes or until cooked. Set aside to cool. Once cooled slice each prawn in half.
  4. Soak rice paper as per packet instructions (I had to brush mine with warm water until they were pliable, you may need to soak yours). Place a mint leaf 2 centimetres from the edge of the paper, then top with a small handful of noodles, 3 prawn halves on top and layer avocado, mango, cucumber and carrot. Fold roll once over the filling and fold the sides and continue rolling tightly until the end. Repeat with the remaining ingredients until you have made 10 rolls. Enjoy!

rice paper rolls6

13 replies »

  1. Omg yumm!!! I always hated having spring rolls and things in Asian restaurants and then I started going to Vietnamese restaurants that had these rice paper rolls with the shrimp and fresh veggies and I had Pho and LOVED it!!! Thank you for the recipe. I will be making these soon :)))


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