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Summer rice wraps

These summer rice wraps look as pretty as a picture and taste as amazing as they look. You can fill with almost anything so have fun experimenting

Rice type: Fragrant rice
Servings: 4
Preparation Time: 20 mins
Cooking Time: 10-12 mins


• 150g fragrant rice
• 2 tsp Chinese rice vinegar
• 1 tsp fish sauce
• 8 spring roll rice wrappers
• 4 spring onions, shredded
• 1 carrot, coarsely grated
• 3-4 sprigs mint, leaves only
• 16 sprigs coriander
• 16 cooked tiger prawns

Step 1

Cook the rice in boiling salted water for 10-12 minutes until tender, drain and cool under cold water, drain well. Stir in the vinegar and fish sauce and season

Step 2

Soak one rice wrapper in a dish of warm water for 20-30 seconds until soft and transparent. Transfer to a clean tea towel and gently pat dry.

Step 3

Place a few mint leaves and two sprigs of coriander in the centre, top with two prawns and then some carrot and onions. Add a spoonful of cooked rice

Step 4

Fold the sides of the wrapper over the filling and then bring up the bottom of the wrapper over and roll up. Repeat with the remaining wrappers and fillings to make eight rolls.

Step 5

Serve with sweet chilli sauce

Step 6

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