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These finger foods are always a party favourite, and can be made a few hours ahead. Cover with a damp tea towel to keep them moist and fresh until serving.


  • Dipping sauce:

  • 2 large red chillies

  • 2 tablespoons palm sugar

  • 1 tablespoon fish sauce

  • 1-2 tablespoons lime juice

  • Filling:

  • 1 medium carrot, cut into matchsticks

  • 2 stalks celery, cut into thin strips

  • 100 g snow peas, finely sliced

  • 2 spring onions, finely sliced

  • 1 cup (75 g) bean sprouts

  • 1 cup coriander leaves

  • 15 x 22 cm round rice paper wrappers

  • 15 large cooked prawns, peeled and halved lengthways


  • 1.

    Dipping sauce:

  • 2.

    Slice chillies down the centre. Remove seeds and chop finely. Add chillies, palm, fish sauce and lime juice and stir lightly.

  • 3.

    Rice rolls

  • 4.

    Combine all filling ingredients in a large bowl. Fill a shallow dish (large enough to hold a rice paper wrapper) with warm water. Dip wrapper into the water one at a time, leaving for 1 minute or until soft. Drain and place onto a clean tea towel.

  • 5.

    Place a small handful of the filling across the base of the wrapper. Top with 2 prawn halves, then fold in the sides and roll up. Repeat with the remaining wrappers and filling.

  • 6.

    Serve with dipping sauce.

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