Prawn Vietnamese Summer Rolls Recipe with Avocado

Prawn and avocado Vietnamese summer rolls

  • serves 2
  • A little effort

Fresh and easy rice paper rolls. These are filled with prawns, avocado, chilli and ginger, shredded carrot and noodles. Serve with chilli sauce for a dip



  • ginger thumb-sized piece, peeled and finely chopped
  • red chilli 1, seeded and diced
  • fish sauce 1 tbsp
  • garlic 1 clove, crushed
  • limes 2, juiced
  • sesame oil 2 tsp
  • cooked and peeled king prawns 9, halved
  • rice paper wrappers 6, 22cm diameter
  • coriander a handful of leaves
  • avocado ½, finely sliced
  • carrot 1, peeled and shredded
  • rice noodle vermicelli 40g, rinsed and drained
  • spring onions 2, shredded


  • Step 1

    Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes. Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.

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Nutritional Information

  • Kcals 399
  • Fat 11.2g
  • Carbs 58g
  • Fibre 5.2g
  • Protein 14g
  • Salt 3.5g