Serves: 4 | Preparation: 30 minutes


  • 50 g packet rice vermicelli noodles
  • 150 g snow peas, ends removed
  • 1 large avocado, peeled and stoned.
  • 12 rice paper rounds (22 cm)
  • 18 cooked prawns, shelled, deveined and cut in half lengthways
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • 1 large carrot, peeled and grated
  • 1/3 cup sweet chilli sauce


  1. Place noodles in a heatproof bowl. Cover with boiling water and let stand for 5 minutes. Drain and set aside.
  2. Meanwhile, cook snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold running water and drain well. Slice snow peas and avocado lengthways into thin strips. Divide filling ingredients evenly.

To make rolls

  1. Soak the rice paper in warm water until just softened. Remove from the bowl and place on a plate.
  2. Put 3 prawn halves into the centre of the rice paper. Add a mint leaf, coriander leaf, snow peas, avocado, carrot and noodles. Fold over rice paper and roll up, pressing edge to seal. Repeat with remaining ingredients.
  3. Cut rolls in half and serve with sweet chilli sauce.

Recipe © State of Western Australia (Healthy WA).