Pork and Prawn Rice Paper Rolls

Fresh Prawn Rice Paper Rolls With Chilli Dipping Sauce

Impress your friends (or yourself!) with this easy to follow rice paper roll recipe, using our all-natural rice paper. These light and tasty rolls are perfect for a light lunch/dinner or entrée.


Serves 4

8 pieces Mrs Tran’s Kitchen White [Original] Rice Paper
250g boiled pork belly
16 prawns
200g Mrs Tran’s Kitchen White Thin Rice Vermicelli
½ cup Vietnamese mint with stems removed
1 Iceberg lettuce


  1. Boil 250g pork belly for 20 minutes in boiling water, or until done. Leave at room temperature to cool. Slice thinly once cooled, set aside.
  2. Boil prawns for 3 minutes, or until just cooked. Leave at room temperature to cool. Peel prawns and set aside.
  3. Boil vermicelli rice noodles for 3-4 minutes, or per packaging instructions. Drain, and wash in cold running water for 1 minute. Drain well, set aside.
  4. Cut iceberg lettuce in half, separate leaves from the core. Wash the leaves, and then tear into rough sizes. Set aside.
  5. Working with 1 sheet of rice paper at a time, dip into warm water for about 10 seconds, turning until it begins to soften. Shake off excess water. Lay on a clean work surface.
  6. Place a few slices of pork belly slices, 2 prawns, 2-3 pieces of lettuce, handful of mint, handful of vermicelli noodles in the center, about 3 cm away from the edges.
  7. Fold base and sides of wrapper over filling and roll up firmly to enclose. Transfer to a plate and cover with a damp cloth. Repeat.
  8. For dipping sauce, try using our Mrs Tran’s Kitchen Rice Paper Roll dipping sauce.