Persimmon and Prawn Rice Paper Rolls

Persimmon and Prawn Rice Paper Rolls

Prep Time 40 mins
Total Time 40 mins
Cuisine High Calcium, High Fiber, International, Low Carbohydrate, Mediterranean
Servings 8 People


  • 60 g Rice Vermicelli
  • 8 pcs 16cm Round Rice Paper Wrappers
  • 8 pcs Medium Buttercrunch Lettuce Leaves Washed
  • 8 pcs Large Cooked King Prawns Peeled, deveined and sliced in half lengthways
  • 24 pcs Fresh Mint Leaves
  • 1 pc Small, Firm Persimmon, Julienned
  • 24 pcs Fresh Coriander Leaves
  • 1 Tbsp Japanese Rice Vinegar (For dipping sauce)
  • 4 Tbsp Hoisin Sauce (For dipping sauce)
  • 1 Tbsp Boiled or Dry-roasted, Unsalted Peanuts Roughly chopped (For dipping sauce)


  • Prepare rice vermicelli as per packet instructions, drain well.
  • To make the dipping sauce: Combine all ingredients in a small serving dish.
  • To make the rolls: Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.
  • Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.
  • Fold bottom of wrapper up over the filling, fold one side in, roll up tightly.
  • Repeat process to make the remaining rolls. Keep rolls under a damp cloth while preparing remaining ingredients.
  • Serve rolls with the dipping sauce.


Calories :118
Kilojoules :492
Fat :1.4
Carbohydrate :18.4
Protein :8
Cholesterol :71
Sodium :306
Saturated Fat :0.3
Fiber :5.6
Calcium :54
Sugar :5.6
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