Mizuna, Prawn & Mango Rice Paper Rolls
Peppery Aeroveg Mizuna, sweet prawn, and ripe mango wrapped in translucent rice paper — fresh, vibrant rolls with a punchy nuoc cham dipping sauce.
Aeroveg Mizuna brings a gentle, peppery bite to these Vietnamese-inspired rice paper rolls — its feathery, dark green leaves add both visual drama and a light heat that plays perfectly against the sweetness of ripe mango and juicy prawns. Unlike heavier herbs, Mizuna stays crisp even after wrapping, giving each roll a little structural backbone. The nuoc cham dipping sauce brings it all into focus with its balance of sour, sweet, and salt.
Method
- Make the dipping sauce. Dissolve sugar in warm water, then stir in fish sauce, lime juice, and vinegar. Add chili and garlic. Taste — it should be bright, tangy, and lightly sweet. Set aside.
- Prep all fillings. Arrange the prawns, mango, carrot, cucumber, Aeroveg Mizuna, vermicelli, and mint in separate piles on a board for easy rolling.
- Soak the rice paper. Fill a large, shallow bowl with warm water. Dip one rice paper round for 15–20 seconds until just pliable but not fully soft. Lay flat on a damp clean cloth.
- Layer the fillings. Place 3 prawn halves in a line across the lower third of the rice paper, then add mango, a few Aeroveg Mizuna leaves, a small tangle of vermicelli, carrot, cucumber, and mint.
- Roll tightly. Fold the bottom edge over the filling, tuck in the sides, then roll firmly upward to seal. The wrapper will tighten as it dries — don't worry if it feels loose initially.
- Repeat. Roll the remaining 7 papers the same way. Keep finished rolls under a damp cloth to prevent drying.
- Serve. Arrange on a plate and serve immediately with the nuoc cham on the side.
Aeroveg tip: Aeroveg Mizuna wilts quickly once heat or moisture touches it, so keep the leaves whole when rolling and add them just before wrapping. Their feathery shape also means a little goes a long way — a few leaves per roll are enough to infuse the whole bite with their peppery character.