These Prawn Noodle Rolls are so fun to make! Practice makes perfect when you are rolling with rice paper. It doesn’t matter if your rolls aren’t perfect the first time as they taste amazing dunked into the peanut sauce no matter how they look!
We first shared this recipe in Issue 5 of ele Magazine. Recipe and Images by Jo O’Keefe.
500g cooked and peeled prawns
Rice paper wrappers (available at most supermarkets or Asian grocery stores)
I packet of rice or sweet potato noodles, cooked
1 tablespoon sweet chilli sauce
2 teaspoons honey
I clove garlic, finely chopped
I teaspoon fresh ginger, finely chopped
Salt & pepper
Thin julienned carrot
Thin julienned cucumber
Mint leaves & coriander
Bean sprouts (optional)
1/4 cup peanut butter
1 tablespoon hoisin sauce
2 teaspoons soy or tamari sauce
1 garlic clove, finely chopped
1 teaspoon hot sriracha sauce
Mix you cooked noodles with sweet chilli sauce, honey, garlic, giner and season with salt and pepper. Set aside.
To make the Peanut Sauce mix all sauce ingredients together well.
Have your prawns and vegetables ready to go.
Fill a big bowl with boiling water and have a damp tea towel folded on your bench top.
Dip one rice paper at a time into the hot water for 10 seconds, let it get wet and turn from white to clear.
Lay the softened rice paper on to the clean tea towel and layer with a few mint and coriander leaves. Add 2-3 prawns, noodles and vegetables.
With firm pressure roll up the rice paper roll as tight as you can folding in the sides as you go. Repeat until all ingredients are used.
Serve with Peanut Sauce. Enjoy!
ele Tip – you can make these rolls ahead and store in an airtight container in the fridge until you are ready to serve.