Australian tiger prawn and herb rolls with peanut sauce

Made using Australian tiger prawns and served with a tasty peanut sauce, these rice paper rolls are great for lunch or dinner.





  • 150g vermicelli rice noodles
  • 16 x 22cm rice paper sheets
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 16 Coles Deli Large Thawed Australian Cooked Tiger Prawns, peeled, deveined, halved lengthways
  • 2 cups (160g) shredded red cabbage
  • Coriander leaves, extra to serve
  • Mint leaves, extra to serve
  • Lime wedges, to serve

Peanut dipping sauce

  • 1/4 cup (70g) crunchy peanut butter
  • 1/4 cup (60ml) Vietnamese-style dressing
  • 1/4 cup (60ml) lime juice



Cook the noodles following packet directions. Refresh under cold water. Drain well. Use kitchen scissors to cut the noodles into shorter lengths.


Fill a shallow dish with warm water. Dip 1 rice paper sheet in warm water, then drain and place on a clean work surface (it will continue to soften on standing). Arrange 2 prawn halves in the centre of the sheet. Top with a little of the noodles, cabbage, coriander and mint. Fold 1 edge over the filling, then fold in the sides and roll up to enclose the filling. Repeat with the remaining prawn halves, noodles, cabbage, coriander and mint to make 16 rolls.


To make the peanut dipping sauce, combine the peanut butter, Vietnamese dressing and lime juice in a bowl.


Arrange the rice paper rolls on a serving platter. Sprinkle with extra coriander and mint. Serve with lime wedges and dipping sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.