Quick and Easy Dinner Ideas Series: Prawn and Chicken Vietnamese Rice Paper Roll Recipe

This is a quick ‘stand by’ dish that you can throw together with basic ingredients, is fantastic when you want to feed a large group of people, is great for kids as they can make their own and feel involved, and best of all is cheap (if you want to make it cheaper, just exclude the prawns)!

Prawn and Chicken Vietnamese Rice Paper Roll Recipe Ingredients

  • 1 packet rice paper
  • 1/4 packet (approx 50g) rice noodles, soaked for 5 minutes in boiling water then snipped into small lengths with scissors and drained
  • 12 cooked king prawns, shelled and chopped in half length ways
  • 1 cup shredded BBQ chicken breast meat (use the rest for sandwiches)
  • 1 Lebanese cucumber, deseeded and cut into thin sticks approx 5cm long
  • 1 carrot, peeled and cut into thin sticks approx 5cm long
  • Large handful snow peas, topped and tailed and cut into thin sticks length ways
  • Large handful bean sprouts
  • Large handful lettuce leaves, shredded (you could use cos or iceberg lettuce)
  • Small handful each of mint, coriander, and basil leaves finely chopped (just leave out whatever you don’t have on hand)
  • 3 tbsp crunchy peanut butter (you could use smooth if you don’t have crunchy)
  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp runny honey
  • 3 tbsp dessicated coconut soaked in 80ml boiling water, OR 80ml coconut milk/cream

Prawn and Chicken Vietnamese Rice Paper Roll Recipe Method

Arrange the noodles, prawns, chicken, cucumber, carrot, snow peas, bean sprouts and lettuce leaves on a large serving platter. Place the mint, coriander and basil leaves in a little dish and add to the serving platter. Mix the peanut butter, sesame oil, sweet chilli, soy sauce, honey and coconut (with liquid) together to make the dipping sauce. Spoon into a dipping dish or ramekin and add to the serving platter.

Give everyone a plate and put the platter on the table. Place hot water in a dish (with a lip to stop spilling) big enough to fit the rice paper in one sheet.

To serve, allow everyone to dip their rice paper into the dish of hot water (to soften the rice paper and make it pliable), one at a time, then put on their plates. Add ingredients from the platter, then wrap them up like a parcel and dip in the dipping sauce.

The above recipe will serve approximately 4-6 people, however you can adjust the quantities to serve more or less.