Rice paper rolls are an easy weeknight snack, a delightful canape for parties or something to keep small mouths and bellies full as the second week of school holidays roll on.

You can add any type of meat to rice paper rolls, it doesn’t have to be prawn, but these are delicious and make the perfect healthy snack food.

What you’ll need:

70g dried rice vermicelli
2 tablespoons chilli sauce, plus extra to serve
1 tablespoon fish sauce
1 lime, juiced
8 (22cm) square rice paper sheets
500g cooked prawns, peeled, deveined
1 cup fresh mint leaves
50g snow pea sprouts
1 carrot, peeled, cut into matchsticks
Lime wedges, to serve


Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain well. Cut into shorter lengths. Add the sweet chilli sauce, fish sauce and lime juice to noodles and combine.

Fill a shallow bowl about half-way with warm water. Dip one wrapper in the water until it is just soft, drain excess water. Place on a clean surface.

Place a few of the noodles across the rice paper, about 3cm in from the edge. Top with a few prawns, mint leaves, snow pea sprouts and carrot. Fold over the bottom of the wrapper to enclose the filling. Fold in the sides and roll up firmly to enclose.

Place on a plate and cover loosely with damp paper. Repeat with remaining wrappers and filling. Serve with extra sweet chilli sauce and lime wedges.