Blog Menu

Prawn and Avocado Vietnamese Summer Rolls

Fresh and easy rice paper rolls. These are filled with prawns, avocado, chilli and ginger, shredded carrot and noodles. Serve with chilli sauce for a dip.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 2


    •    2 lime, juiced
    •    1 tbsp fish sauce
    •    2 tsps sesame oil
    •    1 clove garlic, crushed
    •    1/2 avocado, finely sliced
    •    2 spring onions, shredded
    •    a handful coriander of leaves
    •    1 red chilli, seeded and diced
    •    1 carrot, peeled and shredded
    •    6 rice paper wrappers, 22cm diameter
    •    9 cooked and peeled king prawns, halved
    •    40g rice noodle vermicelli, rinsed and drained
    •    thumb-sized piece ginger, peeled and finely chopped

 Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes. Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.

This great family recipe is thanks to Olive Magazine at


Leave a comment

Please note, comments must be approved before they are published