Prawn and mango rice paper rolls
- 12 rice papers
- 12 cooked prawns, peeled, tails removed, halved lengthways
- ¼ bunch fresh coriandercilantroX leaves
- 1 avocado, thinly sliced
- 1 mango, diced into 1cm cubes
- 1 carrot, shredded or grated
- 100g vermicelli noodles
- 12 oak lettuce leaves
- edible flowers, to serve
- Chilli mango dipping sauce
- ½ mango, roughly chopped
- 1 tablespoon maple syrup
- zest and juice of 1 lime
- ¼ teaspoon chilli flakes
1 Place one rice paper in a shallow bowl of warm water for 15 seconds or until soft.
2 Lay paper on a clean work surface, then place a prawn in centre. Top with coriander leaves, then avocado, mango, carrot, vermicelli and lettuce. Fold in both ends, then roll up to firmly enclose. Continue with remaining papers and ingredients to make 12 in total.
3 To make chilli mango dipping sauce, place mango, syrup, zest and juice in a food processor and process for 30 seconds or until just combined. Add 3 tablespoons water and process for a further 30 seconds or until smooth. If too thick, add more water to achieve desired consistency. Transfer to a dish and top with chilli.
4 Garnish rolls with edible flowers and serve with chilli mango dipping sauce on the side.
Nasturtium, hibiscus and pansies are suitable flowers to garnish this dish. If you don’t have any growing nearby, buy them from select greengrocers.
Nutrition Info (per serve)
Total fat 5.9g
–Saturated fat 0.9g
Dietary fibre 7.7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like