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August 5, 2026
Garlic Prawn Cold Rolls
10 minutes
Easy
Serves: 1
Description
Nutrition: 413 kcal | Protein 31.6 g | Carbs 48.5 g | Fat 8.2 g
Ingredients
- 1 spray Olive Oil
- 130 g Prawns, raw, peeled
- 2 whole Garlic Cloves, finely chopped
- 1 pinch Salt and pepper
- 3 whole Rice Paper Wrappers
- 60 g Vermicelli Rice Noodles, cooked
- ½ Cucumber, small, julienned
- ½ Carrot, small, julienned
- ½ Red Capsicum, deseeded and sliced
- 1 handful Coriander Leaves, chopped
- 2 tsp Tahini
- 1 tsp Chilli Garlic Sauce
- 1 tsp Sugar Free Maple Syrup
- 1.5 tsp Soy Sauce
- ⅓ whole Lime, juiced
- 2 tsp Water, warm if needed
Cooking Directions
- In a small bowl, combine all the dipping sauce ingredients and mix well. Gradually add warm water to thin until a sauce consistency is reached. Set aside.
- Heat a small frypan over medium heat and spray with olive oil. Sauté prawns, garlic, salt and pepper for 2 to 3 minutes or until cooked through.
- Fill a bowl with warm water, and, taking one rice paper sheet at a time, submerge for a few seconds or until softened and then move to a chopping board. Place some of the noodles, cucumber, carrot, capsicum and coriander on the bottom half of the sheet, top with prawns (depending on the size of your prawns you may need chop them into smaller pieces).
- Begin to roll the rice paper sheet, keeping everything tightly inside. Once you get halfway, fold in the sides and continue to roll until enclosed. It’s important to keep a tight grip because these rolls can fall apart easily. Repeat with remaining ingredients.
- Dip the rolls into the sauce and enjoy.
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