20-Minute Prawn, Mango & Avocado Rice Paper Rolls
Fresh Vietnamese-style rice paper rolls filled with cooked prawns, ripe mango, creamy avocado, and fragrant herbs, bound with a tangy vinegar-spiked noodle base and mayo-soy drizzle. Light, refreshing, and ideal for warm-weather entertaining, lunch boxes, or appetizer platters. This version balances sweet fruit with umami depth and herbaceous brightness, offering a no-cook assembly that feels elegant but requires no culinary expertise.
Ingredients
- ½ pound shrimp, shelled, deveined, cooked
- 2 ounces vermicelli noodles, cooked
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon hot sauce, sriracha or garlic chili paste
- ⅝ cups rice paper, 8 rounds, 8 inch
- 48 cilantro sprigs, fresh
- 48 mint leaves, fresh
- 1 ½ cups cucumber, peeled, cut into 1/8 inch matchsticks
- 3 green onions, julienned into 3 inch strips
- 1 pound mango, ripe, peeled, cut into 1/4 inch matchsticks
- 1 avocado, large, thinly sliced
- 4 tablespoons mayonnaise
- 1 ½ teaspoons soy sauce
Instructions
- 1
Place a clean tea towel on the counter.
- 2
Dip rice paper in warm water for 5 seconds or less until pliable.
- 3
Transfer carefully to the tea towel and spread flat.
- 4
Mix rice vinegar, sugar, salt, and hot sauce together.
- 5
Pour the vinegar mixture over cooked noodles.
- 6
Arrange 3 prawn halves cut side up in a row across the middle bottom third of the rice paper nearest you.
- 7
Spread 3 tablespoons cooked noodles on top of shrimp.
- 8
Layer 3 cilantro sprigs and 3 mint leaves over noodles.
- 9
Add cucumber matchsticks, green onion pieces, mango matchsticks, and avocado slices.
- 10
Mix mayonnaise and soy sauce together.
- 11
Drizzle about 1 teaspoon mayo-soy mixture over filling.
- 12
Fold the bottom edge over filling and roll tightly to halfway point.
- 13
Add 3 more mint leaves, 3 cilantro sprigs, and additional mango.
- 14
Fold down the top and fold in one side, then roll tightly.
- 15
Transfer seam side down to a plate and cover with a damp paper towel.
- 16
Repeat with remaining rice paper rounds.
- 17
Serve with Thai chili sauce or preferred spicy sauce.
Tips
Dip rice paper briefly in warm water; over-soaking causes tearing. Test with one edge before fully submerging.
Arrange ingredients in a thin, even line to avoid overstuffing; tight rolls prevent filling leakage during serving.
Good to Know
Refrigerate covered with damp paper towel up to 4 hours. Do not freeze; rice paper becomes tough when thawed.
Prepare all components and cut ingredients up to 8 hours ahead. Assemble rolls 2-4 hours before serving for best texture.
Serve chilled or at room temperature with Thai chili sauce, peanut sauce, or sriracha mayo on the side.
Common Mistakes
Over-soak rice paper to avoid tearing; 5 seconds maximum
Overfill rolls to prevent bursting during rolling and biting; less is more
Assemble just before serving to avoid soggy texture; do not stack uncovered
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead?
Prepare all components hours ahead. Assemble rolls 2-4 hours before serving and cover with a damp paper towel. Avoid overnight storage; rice paper absorbs moisture and becomes mushy.
What if my rice paper tears while rolling?
Dip for only 3-5 seconds in warm water. If it tears, layer a second sheet on top and continue rolling. Imperfect rolls still taste great and serve as practice.
Can I use raw shrimp instead of cooked?
No; raw shrimp requires cooking first. Poach or pan-sear until pink and opaque throughout, then chill before assembling to prevent wilting other ingredients.