From late February to early June, persimmons are visually stunning and packed full of natural sweetness. 


  • 60gm dried rice vermicelli

  • 8 16cm round rice paper wrappers

  • 8 medium butter lettuce leaves, washed

  • 8 large cooked king prawns, peeled, de-veined and

  • sliced in half lengthways

  • 24 fresh mint leaves

  • 1 small firm sweet persimmon, julienned

  • 1 small Lebanese cucumber, julienned

  • 24 fresh coriander leaves

  • Dipping sauce

  • 1 tablespoon Japanese rice vinegar

  • 4 tablespoons hoi sin sauce

  • 1 tablespoon unsalted peanuts, roughly chopped


  • 1.

    Prepare rice vermicelli as per packet instructions, drain well.

  • 2.

    Combine all ingredients for the dipping sauce.

  • 3.

    Place one rice sheet in warm water until just softened, remove and place on a clean, damp tea towel.

  • 4.

    Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little  persimmon, cucumber, rice vermicelli and three coriander leaves.

  • 5.

    Fold bottom of wrapper up over the filling, fold one side in and then roll up tightly. Repeat until all rice  sheets are used and keep rolls under damp cloth while preparing each.

  • 6.

    Serve with dipping sauce.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings