Green Coral Prawn Rice Paper Rolls
Translucent rice paper rolls filled with Aeroveg Green Coral, tiger prawns, fresh mango, and vermicelli — served with a bright nuoc cham dipping sauce. No cooking, all flavour.
Light, fresh, and quietly impressive — these rice paper rolls let every ingredient speak for itself. Aeroveg Green Coral's delicate, ruffled leaves wrap around plump tiger prawns, sweet mango, and cool vermicelli, with a punchy nuoc cham on the side. No cooking required beyond the prawns. No heat needed in the kitchen. Just clean, confident flavour.
Method
- Make the nuoc cham. Dissolve sugar in warm water. Add fish sauce, lime juice, garlic, and chilli. Stir and taste — it should be balanced between salty, sour, and sweet. Set aside.
- Prep your station. Arrange all fillings in small bowls or piles. Fill a wide shallow bowl with warm water for dipping the rice papers.
- Soak the wrapper. Submerge one rice paper in warm water for 15–20 seconds until just pliable but not floppy. Lay flat on a clean damp surface.
- Layer the filling. In the bottom third of the wrapper, place a Green Coral leaf, then a small bundle of vermicelli, a few pieces of carrot, cucumber, and mango, two prawn halves (cut-side up for presentation), and a few mint and coriander leaves.
- Roll it up. Fold the bottom of the wrapper up over the filling. Fold in both sides, then roll firmly forward to seal. The prawns should be visible through the wrapper.
- Repeat with remaining wrappers and filling. Keep finished rolls under a damp cloth to prevent drying.
- Serve immediately with nuoc cham dipping sauce on the side.
Aeroveg tip: Use Green Coral as the outermost leaf layer — its ruffled edges and bright colour show beautifully through the translucent wrapper, making each roll look as good as it tastes.