Fresh Prawn and Herb Rice Paper Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Prawn and Herb Rice Paper Rolls

YOUR SOLIN GENERATED RECIPE

Fresh Prawn and Herb Rice Paper Rolls

Enjoy these vibrant, fresh rice paper rolls packed with succulent prawns, crunchy vegetables, creamy avocado, and a medley of aromatic herbs. The delightful combination of textures and bright flavors, complemented by a zesty dipping sauce, makes this dish an enticing and balanced meal perfect for any time of the day.

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NUTRITION

500kcal
Protein
43.6g
Fat
10.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Prawns

3 Rice Paper sheets

30g Rice Vermicelli Noodles

1/4 Avocado (approx. 50g)

1 small Carrot (approx. 50g)

1/4 Cucumber (approx. 30g)

1/2 cup shredded Lettuce (approx. 20g)

Handful mixed fresh herbs (Mint, Basil, Cilantro)

Dipping Sauce (Lime juice & Low-Sodium Soy Sauce)

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PREPARATION

  • 1

    Prepare a shallow bowl with warm water. Dip each rice paper sheet briefly until softened but not too mushy, then place on a clean, damp surface.

  • 2

    If using raw prawns, peel and devein them, then lightly poach for 2-3 minutes until they turn pink, or use pre-cooked prawns. Once cooked, slice them in half lengthwise if desired.

  • 3

    Cook rice vermicelli noodles according to package instructions, usually by soaking in hot water for 3-5 minutes. Drain and set aside.

  • 4

    Julienne the carrot and cucumber, shred the lettuce, and roughly chop the mixed fresh herbs. Slice the avocado into thin strips.

  • 5

    Lay a softened rice paper sheet on your work surface. In the center, layer a portion of rice vermicelli, a few pieces of carrot, cucumber, lettuce, and herbs. Arrange sliced prawns and avocado on top.

  • 6

    Fold in the sides of the rice paper and roll tightly to enclose the filling. Repeat with remaining ingredients.

  • 7

    For the dipping sauce, mix freshly squeezed lime juice with a dash of low-sodium soy sauce. Serve the rolls with the sauce on the side for dipping.

Fresh Prawn and Herb Rice Paper Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Prawn and Herb Rice Paper Rolls

YOUR SOLIN GENERATED RECIPE

Fresh Prawn and Herb Rice Paper Rolls

Enjoy these vibrant, fresh rice paper rolls packed with succulent prawns, crunchy vegetables, creamy avocado, and a medley of aromatic herbs. The delightful combination of textures and bright flavors, complemented by a zesty dipping sauce, makes this dish an enticing and balanced meal perfect for any time of the day.

NUTRITION

500kcal
Protein
43.6g
Fat
10.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Prawns

3 Rice Paper sheets

30g Rice Vermicelli Noodles

1/4 Avocado (approx. 50g)

1 small Carrot (approx. 50g)

1/4 Cucumber (approx. 30g)

1/2 cup shredded Lettuce (approx. 20g)

Handful mixed fresh herbs (Mint, Basil, Cilantro)

Dipping Sauce (Lime juice & Low-Sodium Soy Sauce)

PREPARATION

  • 1

    Prepare a shallow bowl with warm water. Dip each rice paper sheet briefly until softened but not too mushy, then place on a clean, damp surface.

  • 2

    If using raw prawns, peel and devein them, then lightly poach for 2-3 minutes until they turn pink, or use pre-cooked prawns. Once cooked, slice them in half lengthwise if desired.

  • 3

    Cook rice vermicelli noodles according to package instructions, usually by soaking in hot water for 3-5 minutes. Drain and set aside.

  • 4

    Julienne the carrot and cucumber, shred the lettuce, and roughly chop the mixed fresh herbs. Slice the avocado into thin strips.

  • 5

    Lay a softened rice paper sheet on your work surface. In the center, layer a portion of rice vermicelli, a few pieces of carrot, cucumber, lettuce, and herbs. Arrange sliced prawns and avocado on top.

  • 6

    Fold in the sides of the rice paper and roll tightly to enclose the filling. Repeat with remaining ingredients.

  • 7

    For the dipping sauce, mix freshly squeezed lime juice with a dash of low-sodium soy sauce. Serve the rolls with the sauce on the side for dipping.