This is definitely one of my favourite recipes all year round. It has the tang of zesty lime and the subtle heat of vibrant red chilli. Oh, and did I mention it is also healthy.

I love the soft delicate texture of the prawn with the subtlety of the rice wrappers. For me, exotic prawn rolls have a certain air of an aphrodisiac. Dipping the roll into a decadent sauce can make for a sinful teaser, especially when on a date. Carefully trying to take a bite as the sauce escapes and drips onto your lips can make for a perfect romantic story…so why not take a chance and try this simple recipe as who knows what’s in store for you!


Spring Roll Ingredients:

1 pack of spring roll wrappers
170 grams big, juicy prawns – shelled, de-veined and cut into thin strips
A generous handful of fresh coriander
1 large, red chilli, finely diced and discard seeds
¾ teaspoon oyster sauce
¾ teaspoon brown sugar
½ the peel and juice of a lime
½ teaspoon freshly grated ginger
1 tablespoon olive oil

Soy, Ginger & Japanese Dipping Sauce Ingredients:

1 tablespoon Japanese vinegar
2 tablespoons soy sauce
1 teaspoon Japanese rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sugar
½ red chilli, finely sliced
½ teaspoon freshly grated ginger
A small handful of fresh coriander, finely chopped


Mix the prawns, coriander, lime peel and juice, chilli, ginger, sugar and oyster sauce in a bowl and set aside to marinade for 10 minutes.


Heat a little olive oil on a medium to high heat in a wok or frying pan. Once hot add the prawn mixture and stir fry until the prawns turn baby pink. (this normally takes 5 minutes)

Continue by softening the rice papers (see instructions on the packet). I like to use two rice papers per roll, just to make sure they don’t split when soaking. Fill a large bowl with warm water and place two rice papers (or one) very carefully and allow to gradually soften for about 30-45 seconds. Lay the rice papers on a clean, damp cloth.

Next, arrange 2 tablespoons of the stir-fried prawn mixture at the bottom of the rice paper leaving 3-4 cm around the edge.

Now for the rolling part, fold the uncovered sides inwards, covering parts of the mixture. Then carefully lift the bottom part of the rice paper and tightly roll the rice paper upwards until sealed with the top part of the rice paper. Repeat the process with the remaining ingredients.

Preparing the dipping sauce is easy-peasy. In a saucepan, combine the rice wine vinegar, Japanese vinegar, soy sauce, sesame oil and sugar. Heat until the sugar is dissolved and allow to cool completely. Once cooled add the chilli and coriander and set aside until serving time.

Enjoy your home-made spring rolls with the perfect dipping sauce and fill you home with great friends and share.

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