Prawn and mango rice paper rolls
Fresh, no cook rolls packed with prawns, sweet mango, herbs and crunchy veg. Dip in a sweet chilli and lime sauce.
- Time35 min
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the vermicelli in boiling water for 3 minutes, then drain and rinse under cold water.
3 min - 2
Mix the sweet chilli sauce with the lime juice in a small bowl to make the dip.
- 3
Dip one rice paper wrapper in warm water for 10 seconds until just soft, then lay it flat on a damp board.
- 4
Put a lettuce leaf in the lower third and top with a little vermicelli, mango, cucumber, carrot, mint and coriander.
- 5
Lay 3 prawn halves, pink side down, just above the filling. Fold in the sides and roll up tightly.
- 6
Repeat with the rest. Cover with damp kitchen paper until serving, and eat within a few hours with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.