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Fresh shrimp/prawn summer rolls

Prep time
10 mins
Cooking Time
40 mins


Salt- for boiling noodles
100g glass (cellophane) noodles
16 sheets rice paper
2 ripe avocados, peeled and cut into thin slices
300g MSC certified peeled shrimp or prawns
1 carrot, grated
100g bean sprouts
Handful of coriander, picked off the stem
Handful of mint, picked off the stem
50g unsalted roasted cashews, chopped

For the dressing:
1 clove garlic, grated
1/2 tablespoon ginger, grated
Juice of 2 limes
1 thai chilli, finely chopped
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon mint, finely chopped
1 tablespoon coriander (cilantro), finely chopped
Salt- to taste


1. Cook the noodles in boiling salted water for a couple of minutes and strain. Then rinse with cold water before squeezing out all of the liquid. Place the noodles in a bowl.

2. To make the dressing, pound together the garlic and ginger using a pestle and mortar. Then add in the rest of the dressing ingredients and stir. Pour half of the dressing over the noodles and mix. Save the rest of the dressing to serve. 

3. Soak the rice paper a sheet at a time until each one starts to get soft- about 20 seconds- before place on a chopping board. 

4. Add two pieces of avocado, continue with a small amount of noodles, 3-4 shrimps/ prawns, and carrots and bean sprouts. Top with some coriander and mint leaves, sprinkle on some chopped cashews and roll up into a neat package. (Here, it's important not to put too much in each roll). 

5. Serve the rolls with the dressing put aside from earlier. Enjoy!