I absolutely love rice paper rolls. The freshness of the vegetables combined with the hotsin-peanut dipping sauce is so moretsh and delicious. Rice paper is inexpensive, easy to find, and not at all hard to work with. I make these all the time, particularly when I’m entertaining. Although my rolls always come out a little wonky, in different shapes and sizes, no one cares and they are the first thing to be eaten every single time! These are equally delicious with left-over roast chicken or tofu. If you haven’t tried making these before, this is your sign to give them a go.

PREP TIME: 30 minutes 25 minutes SERVES: 4 (makes 12)


12 sheets round rice paper
18 cooked prawns, cleaned and deveined, cut in half lengthways 1/2 bunch coriander, leaves picked 1/2 bunch mint, leaves picked 100 g rice vermicelli noodles (cooked as per the packet instructions)
75 g (1 cup) shredded red cabbage 1 carrot, peeled and julienned lime wedges and finely sliced spring onion, to serve
Hoisin-Peanut Sauce:
3 tablespoons hoisin sauce 2 tablespoons natural smooth peanut butter
1 tablespoon rice wine vinegar or freshly squeezed lime juice 1 teaspoon sesame oil
2 tablespoons water
1 tablespoon crushed peanuts,to serve


Soak the rice paper sheets, one at a time, as per the packet instructions. As a general guide, soak in warm water for 5 seconds, then place on a damp tea towel to soften for 30 seconds. The rice paper sheet is then ready to use. Arrange the fillings, starting with whatever you want to see on the top of the rice paper roll. I first add the prawns, then the herbs, then the remaining ingredients. Place the fillings on the bottom third of the rice paper. Fold the bottom edge of the rice paper over the filling, fold in the sides, then roll up to enclose. Place on a serving plate, seam-side down. For the hoisin-peanut sauce, use a whisk to combine the ingredients in a bowl. Add more water if required, to achieve your desired consistency (this will depend on the thickness of the peanut butter used). As more water is added, the sauce will become paler and thinner. Sprinkle the sauce with the crushed peanuts, sprinkle the rice paper rolls with spring onion and serve with lime wedges on the side.

Place left-over rolls in an airtight container, taking care to not overlap them. Cover them with a damp paper towel before replacing the lid. Store for up to 24 hours.

Assembled rice paper rolls can be refrigerated for up to 24 hours in advance. Store for up to 24 hours.

The above recipe is extracts from The Simple Dinner Edit by Nicole Maguire which is published by Plum, RRP $39.99, with photography by Jeremy Simons.