Prawn Rice Paper Rolls with Hoisin Sauce

Prawn Rice Paper Rolls with Hoisin Sauce recipe - The Cooks Pantry


Michael Weldon


  • 4 tbsp Lee Kum Kee Hoisin Sauce
  • ½ tsp Lee Kum Kee Pure Sesame Oil
  • ½ tsp Fish Sauce
  • Juice of 1 lime
  • 20 cooked prawn tails
  • 1 cucumber, deseeded and sliced into small matchsticks
  • 150g snow peas, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red chilli, deseeded and sliced into small matchsticks
  • 1 bunch of coriander
  • 1 bunch of Vietnamese mint
  • 100g peanuts
  • 1 pack of Vermicelli noodles, cooked as per instructions and cut into large chunks
  • 1 pack of rice paper rolls


  • In a bowl combine, onion, cucumber, snow peas, chilli, fish sauce, sesame oil and 1 tsp lime juice. In a shallow bowl, fill with warm water to briefly soak your rice paper rolls and place on a clean surface.
  • You can start building you rolls. On the bottom place 2 prawns, add vegetable mix, herbs and noodles before rolling into a neat package.
  • In a small serving dish, combine remaining lime juice and hoisin sauce and sprinkle with crushed peanuts over the top.

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