Sweet Chilli, Tamari Prawn Rice Paper Rolls

These sweet chilli, tamari prawn rice paper rolls are perfect when you’re after something light and fresh but satisfying! If you're new to making rice paper rolls we promise it’s easier than it looks but if you’re short on time you can turn this into a delicious salad.

Meal Prep


  • Prepare the sauce for the prawns. 
  • Prepare all of the vegetables, herbs and cashews and set aside.
  • Make the dipping sauce.
  • Cook the prawns. 
  • Roll the rice paper rolls.
  • Serve and enjoy!


  • Depending on the size of the veggies you might be left with some extra cut veggies that you can use to make a little side salad or to snack on while you're rolling. 
  • If you’ve never made rice paper rolls before we suggest watching this video on how to roll them like a pro.

  • When rolling the rice paper rolls we like to have a large platter or plate with a sheet of baking paper on top to pop them on once rolled as this stops them from sticking to the plate and then tearing.
  • We've used frozen prawns with the tails removed if you can't find any just remove the tails after defrosting.


  • If you’re short on time this recipe makes a really tasty salad. Simply, add all of the sliced veggies, cabbage, herbs, and cashews to a large salad bowl, toss through either dressing (you’ll need to double the dressing) and top with the sweet chilli, and tamari prawns. You could also add some vermicelli noodles.

If you followed the meal prep guide you would have already prepared your veggies, made the sauce for the prawns and prepared your dipping sauce.

This recipe serves four, if you're cooking for two simply half the recipe.

  • 500g raw prawn cutlets (defrosted and patted dry)
  • 1 Tbsp coconut oil
  • 3 Tbsp tamari
  • 1 Tbsp fish sauce
  • 1 Tbsp honey
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp ginger (grated)
  • 1 garlic clove (crushed)
  • Rice paper (approx. 16 large)
  • ¼ large red cabbage (finely sliced)
  • 1 capsicum (cut into thin strips)
  • 1 carrot (cut into thin batons)
  • ½ cucumber (cut into thin batons)
  • ¼ cup roasted cashews (roughly chopped)
  • ½ cup coriander (roughly chopped)

Dipping sauce

  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sweet chilli sauce
  • 1 lemon (juice)
  1. To make the sauce for the prawns add the tamari, fish sauce, honey, sweet chilli, ginger and garlic into a medium bowl and mix well; set aside while you prepare the other elements.

  2. Prepare all of the vegetables, herbs and cashews into small bowls ready for when it’s time to roll the rice paper rolls.

  3. To make the dipping sauce, simply add all of the ingredients into a glass jar and shake well to combine.
  4. Heat a little coconut oil in a fry pan over medium-high heat, once hot add the prawns and then add the sauce. Cook for 2-3 minutes until the prawns turn pink and the sauce has reduced and turned sticky; remove from the heat and set aside.

  5. Find a dish that is big enough to fit a rice paper sheet in it. Fill with warm water (about bath temperature, we use a mix of boiling water and cold water to get it to the right temperature).
  6. Place a clean tea towel down and slightly dampen it with a splash of water.
  7. Add a rice paper sheet to the water and hold onto one side, rotating until the rice paper sheet becomes tacky and transparent.
  8. Place the rice paper sheet onto the tea towel and on the side closest to you add some carrot, capsicum, cabbage, herbs, prawns and cashews. Roll over once before tucking the sides in and continuing rolling.
  9. Repeat until you’ve rolled them all.


  • You can swap out the mint for Vietnamese mint or Thai basil.

  • You can add some avocado slices.