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Tempura Prawn Rice Paper Rolls with Chilli Mayonnaise

These rice paper rolls are filled with crunchy tempura prawns, avocado and spicy mayonnaise.

Prep Time

        Prep time: 5 minutes
        Cook time: 10 minutes
        Yield: Serves 4


    •    16 rice paper sheets
    •    lime wedges, to serve
    •    sunflower oil, to deep-fry
    •    1/4 cup (60ml) soy sauce
    •    2/3 cup (200g) mayonnaise
    •    2 tsps black sesame seeds
    •    1 cup (250ml) sparkling water
    •    2 carrots, cut into matchsticks
    •    2 small avocados, thinly sliced
    •    1/4 cup (60ml) black rice vinegar
    •    1 bunch coriander, leaves picked
    •    1 tbsp sambal oelek (indonesian chilli paste)
    •    16 green prawns, peeled (tail intact), deveined
    •    1 cup (150g) self-raising flour, seasoned with salt, plus extra to dust


  1. Combine mayonnaise and sambal oelek in a bowl. In a separate bowl, combine soy sauce and vinegar. Set aside.
  2. Heat oil in a pan over medium heat to 160°C (a cube of bread will turn golden in 45 seconds). Whisk flour and sparkling water until combined. Dust the prawns in extra flour, then, in batches, dip in the batter. Deep-fry for 3 minutes or until golden and puffed. Drain on paper towel.
  3. Soak 1 rice paper sheet in a bowl of cold water for 30 seconds or until pliable, then place on a clean work surface. Place a few slices of avocado at the end nearest to you. Top with sesame, carrot, coriander, 1 prawn and some chilli mayonnaise.
  4. Fold in the sides of the sheet, then roll up to enclose. Repeat to make 16 rolls.
  5. Serve rice paper rolls with the soy dipping sauce, remaining chilli mayonnaise and lime wedges to squeeze over.

This great family recipe is thanks to delicious at


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