Ginger Prawn and Cucumber Rice Paper Rolls


Recipe: Ginger Prawn and Cucumber Rice Paper Rolls

Summary: Consider this the salad course for your Asian themed night, great idea for a stay at home vacation.. watch an Asian movie after dinner!


  • 1 tablespoon peanut oil
  • 2 tablespoons finely chopped ginger
  • 1/4 cup KRAFT FREE* Thai Lime & Coriander Dressing
  • 24 raw prawn cutlets, tail removed (or deveined shrimp)
  • 12 rice paper sheets
  • 1/2 lettuce, shredded
  • 1 carrot, julienne
  • 1 cucumber, julienne
  • 50g rice vermicelli, soaked in hot water until soft, chopped
  • 12 large mint leaves
  • Dipping Sauce
  • 1/2 cup KRAFT FREE* Thai Lime & Coriander Dressing, extra
  • 2 cloves garlic, crushed
  • 2 red chillies, finely chopped (or chilli flakes)
  • 2 tablespoons fish sauce
  • 2 teaspoons caster sugar, dissolved in 2 tablespoons hot water


  1. Heat oil in a frying pan. Add ginger and dressing and cook over a medium-high heat until reduced by half. Add prawns and cook. Remove from heat to cool.
  2. Dip half the rice paper sheets in a shallow bowl of hot water until just softened. Lay sheets out on a tea towel and pat dry. Place a mint leaf horizontally 1/3 of the way down each sheet. In the center of each sheet top with some lettuce, carrot, cucumber, vermicelli and 2 prawns. Fold the bottom of each sheet up over the filling, then the sides inward. Roll up from the bottom to enclose the filling. Continue with the remaining sheets and fillings.
  3. Combine dipping sauce ingredient in a bowl. Serve with rice paper rolls.

Preparation time: 30 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12

Recipe and Photo Courtesy of Kraft Canada

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