Spicy prawn summer rolls Recipe

Rice paper rolls filled with prawns cooked in chilli, lime and ginger with mint and shredded apple.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(5 votes) 4.8/5


Pour people
  • Rice paper sheet(s) : 12 whole
  • Frozen king prawn(s) without shell : 18 whole
  • Fresh mint : 0.25 bunch
  • Granny Smith apple(s) : 1 whole
  • Soya beansprout(s) : 100 g
  • Red chilli(s) : 2 whole
  • Fresh ginger : 30 g
  • Peanut oil : 1 Tbsp
  • Lime(s) : 2 whole
  • Fish sauce : 1 Tbsp



    Cut the chilli in half lengthways, remove the seeds and then slice into thin strips.

    Pick and carefully chop the mint leaves.

    Grate the apple

    Zest and juice the limes, peel and grate the ginger.

    Heat a wok over a high heat and when hot add the peanut oil. Add the chilli and ginger and prawns. Cook the prawns for a minute or so on each side and then add the lime juice and zest and then the shredded mint. Remove from the heat.


    Dip the rice paper sheets into warm water for 20 seconds, remove and dry on kitchen paper.

    Place the prawns in the bottom third of the sheet, top with beansprouts and then the apple. Spoon over some of the chill and lime sauce from the wok. Fold over into a log shape then fold the ends in, roll to the top to enclose and make into a roll.

    Serve with a sweet chilli sauce.

Chef's tip

«Shred some spring onion thinly and place in a bowl of iced water to make them curl and use as a garnish. Chopped roasted peanuts will add another flavour and texture to these snacks.»

Your comments