Skill level

Average: 3.4 (8 votes)


12 bamboo skewers, soaked in water for 20 minutes 
12 medium green king prawns, unpeeled
12 cooked thin thread vermicelli noodles
1 tsp fish sauce 
2 tbsp crushed roasted peanuts
12 sheets rice paper 
1 green mango, peeled, cut into julienne
1 green banana, halved, thinly sliced lengthways
1 Lebanese cucumber, halved, thinly sliced lengthways
6 lettuce leaves, torn in half
Nuoc mam cham dipping fish sauce

Garlic chive oil

⅓ cup vegetable oil 
6 garlic chives, finely sliced 


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 20 minutes

To make the garlic chive oil, heat the oil and garlic chives in a small saucepan over medium heat and bring to a simmer. Stir and then take off the heat and transfer the garlic chive oil to a bowl.

Thread each prawn onto a skewer and chargrill over a medium heat for 2 minutes on each side or until cooked.

While the prawns are grilling, place the thin thread vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with the garlic chive oil, fish sauce and sprinkle with the crushed peanuts.

Rehydrate your rice paper in warm water, and then add noodles, an unpeeled prawn, green mango, green banana, cucumber and lettuce. Roll from the bottom up, folding the sides in to form a tight roll.

Repeat this process and dip into nuoc mam cham dipping fish sauce.