Rice Paper Sushi Rolls

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Fresh and vibrant – these Rice Paper Sushi Rolls are a fun twist on traditional sushi, made easy with our Mrs Tran’s Kitchen Variety Pack Rice Paper and crispy Coconut Prawns. Perfect for a school lunchbox option, light snack, or crowd-pleasing platter, these rolls bring together bold flavours and fresh ingredients in every bite. Dip, roll, and enjoy!

Ingredients (per roll)

Serves 6

1 Sheet of Mrs Tran’s Kitchen Variety Pack Rice Paper

2 Mrs Tran’s Kitchen Coconut Crumbed Prawns (cooked)

150g Cooked Sushi Rice

1/4 Avocado, Sliced

1-2 Tbsp Mrs Tran’s Kitchen Pineapple Sweet Chilli Sauce

Optional Garnish: Fresh chilli slices, coriander, black & white sesame seeds, mayonnaise or soy sauce for dipping.

Equipment Needed:

  • Bamboo mat
  • Plastic wrap
  • Bowl of water
  • Sharp knife
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Cooking Instructions

  1. Cover a bamboo mat with plastic wrap.
  2. Wet your fingers to prevent rice from sticking, spread rice evenly on the mat (leave 1-inch on top edge clear).
  3. Place prawns and sauce across the centre.
  4. Use the mat to roll it up tightly into a log.
  5. Soak 1 sheet of rice paper in cold water for 5 seconds, then place on a board.
    Lay avocado slices in the centre, then place your sushi roll on top. Roll up tightly to seal.
  6. Wet a sharp knife and cut the roll into 6–8 pieces.

Tips & Storage:

  • Don’t overfill—too much filling can tear the rice paper.
  • Cover cut rolls with a damp towel or plastic wrap; best eaten immediately.
  • Refrigerate for up to 2–3 hours if making ahead—but they’re tastiest fresh.

Enjoy your light, rice paper “sushi” with a tropical twist!🍍🍤