Crayfish tail rice paper rolls with green mango salad Recipe

A cold spring roll filled with crayfish tail, lettuce and a green mango salad.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.1/5

Les ingrédients

Pour people
  • For the filling
  • Lettuce(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Fine rice noodle(s) : 30 g
  • Banana shallot(s) : 1 whole
  • Chopped peanuts : 20 g
  • Cucumber(s) : 0.5 whole
  • Green mangos : 1 whole
  • Chive(s) : 0.5 bunch
  • Soya beansprout(s) : 50 g
  • Crayfish tail(s) : 18 whole
  • Rice paper sheet(s) : 6 whole
  • For the vinaigrette
  • Lime juice : 10 ml
  • Palm sugar : 10 g
  • Peanut oil : 10 ml
  • Fish sauce : 10 ml



    Peel the shallot and cut into matchstick size slices. Do the same with the cucumber, chives and mango. Shred the lettuce. De-seed and finely chop the chilli.

    Cook the noodles in boiling water for 1 minute and then refresh in cold water, drain and dry any excess water off them.

    Pick the mint leaves and roughly chop.

    Make a dressing by whisking together the lime juice, fish sauce, palm sugar and peanut oil. Dress the vegetables and leave to marinate.


    Dip the rice paper rolls in warm water and pat dry. Place a small amount of the salad in the middle, top with a few crayfish tails, some rice noodles, a little fresh mint and chopped peanuts. Fold the ends in, then fold it over towards the top, brush the top with a little water and roll over to seal the roll.

    Serve the rolls with any leftover salad.

Chef's tip

«You can replace the crayfish tails with prawns or fresh crab.»

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