Rice paper wraps

These rice paper wraps are really tasty and filling, yet they don’t make you feel as bloaty as a sandwich sometimes does. You can dip them in sweet chilli or soy sauce and they enclose some lovely fresh veg. Feel free to change the fillings as you like. It could be chicken and julienned veggies, or bamboo shoots, water chestnuts, carrot, pepper and hummus.
Serves: 2 • Prep: 10-15 mins • Easy 
  • 8 rice paper sheets, available from most supermarkets or from an asian food store if there’s one nearby
  • 1 ramekin of each of these: julienned cucumber, red pepper, carrot and spring onion, water chestnuts and bamboo shoots optional
  • about 24 large cooked prawns, or you can use crab or chicken or a veggie filling of choice
  • bunch of thai or large basil
  • sea salt and black pepper
  • sweet chilli sauce or soy sauce for dipping
Soak the rice pancakes according to packet instructions in a shallow bowl of hot water and then lay each one on a clean tea towel and pat dry.

Add a narrowish strip of the veg and prawn mix down the middle of the pancake and add seasoning, fold over one half and then each end and carefully roll it up as tightly as you can.

Slice each roll into two and serve with the dipping sauce.
Nutrition info
Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.
Vitamins B1, B2, B3, B6,B12, A, C. E, folate. Minerals: Copper, iodine zinc, phosphorus, selenium.

Have this beautiful easy food in your life every day with our eatnaturally meal plans.

To insure good health: Eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life.
William Londen
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. If you continue to use this site we will assume that you accept our use of cookies. Read our Cookie Policy.