Add to Cookbook

Prawn And Sesame Rice Paper Spring Rolls

  • 4
Prawn And Sesame Rice Paper Spring Rolls

Spring rolls are stylish, healthy, easy to prepare and, on a sultry summer's day, a delightful change to bread-based foods. The rolls can be made the night before and added to a picnic bag just before departing.


  • 12 green prawns, peeled and deveined
  • grated rind and juice one lime
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 long red chilli, finely chopped
  • 4 tblsp salmon caviar
  • 4 rice paper wrappers (see Cook’s Tip)
  • 1 tblsp each chopped coriander, chives, mint
  • 2 cups shredded or torn Asian salad greens, bok choy, pak choy or choy sum
  • ½ cucumber, thinly sliced

Dipping Sauce

  • 2 tblsp sesame oil
  • 1 tblsp finely chopped fresh ginger
  • 1 long red chilli, deseeded and finely chopped
  • ¼ cup light or dark soy sauce


  1. Toss the prawns with the lime juice and rind, lemongrass and chilli. Heat a little oil in a pan and cook the prawns over a high heat for 1-2 minutes each side or until the prawns are just cooked. Remove the prawns from the pan.
  2. Add the Asian greens to the hot pan and stir fry for one minute or until just wilted. Cool.
  3. Dip each rice-paper wrapper, one at a time, in warm water to soften. Place on a clean tea towel on a flat surface. Spread 1 tablespoon salmon caviar and little of the herbs down the centre of each rice wrapper leaving space at the end closest to you to fold over.
  4. Arrange the prawns, salad greens and cucumber on top of the caviar and coriander. Fold the rice paper end closest to you over. Give the roll a quarter turn and roll like a cigar up so that one end is open. Wrap in plastic wrap to keep fresh. Serve with the dipping sauce.

Dipping Sauce

  1. Combine the dipping sauce ingredients together and serve with the rolls.

Cooks Tips

- If you prefer, you can substitute smoked salmon for the prawns. For a change, opt for the hot smoked. It will marry well with the salmon caviar here. - Use only the white, bulbous end of the lemongrass. Keep the fibrous end for flavouring soups and stocks. Alternatively, if you're using bottled lemongrass, you'll need 1 tablespoon finely chopped. - Rice-paper wrappers are now available in the dry Asian section of the supermarket. Keep any unused ones in an airtight bag in the pantry. - If you see any Vietnamese mint, grab a little to try here. It has a lovely spicy minty flavour.

Comments (0)

Please login to submit a comment.