Asparagus and Prawn Rice Paper Rolls By Dapur Sinolin

Asparagus and Prawn Rice Paper Rolls By Dapur Sinolin

Fresh, light and tasty – perfect for spring and summer gatherings with family and friends.


  • 8 thin asparagus spears woody ends removed
  • 8 round rice paper sheets
  • 8 prawns cooked shelled halved lengthways
  • 1 cup iceberg lettuce shredded
  • 1 handful Thai basil leaves only
  • 1 avocado sliced
  • cucumber cut into matchsticks


  • tbs lime juice
  • 1 tbs fish sauce
  • 1 tsp sugar
  • 1 bird’s eye chilli finely chopped


  • Dipping sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
  • Blanch asparagus until tender crisp, but still bright green. Cut spears in half across bunch.
  • Rolls: Half fill a large bowl with lukewarm water. Dip one whole sheet of rice paper in water and lay flat on a plate.
  • Place 2 prawn halves in a line 3cm from top of wrapper. Top with a little shredded lettuce, 2 Thai basil leaves, 1 slice avocado, cucumber strips, and 2 pieces of asparagus.
  • Fold sides of rice paper over filling, and then roll firmly from bottom to top, or how you prefer.
  • Place each roll on a serving plate and cover with a slightly dampened cloth, while preparing remaining rolls.
  • Serve immediately with the dipping sauce

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