Fresh Rice Rolls with Dipping Sauce

Preparation time: 20 minutes
Cooking time: 2 minutes
Serves: 4
Makes: 12


  • ½ cup hoisin sauce
  • 2 tbs rice wine vinegar
  • 2 tbs warm water
  • 2 tbs finely chopped roasted peanuts
  • 1 small red chilli, thinly sliced
  • 70g thin vermicelli rice noodles
  • 300g tub From Good Roots Classic Coleslaw
  • 12 (22cm) rice paper sheets
  • 250g peeled cooked prawns, halved lengthways
  • 24 mint leaves


  1. Combine hoisin sauce, vinegar and water in a bowl. Transfer to a serving bowl. Sprinkle with nuts and chilli.
  2. Bring a small saucepan of water to the boil over a high heat. Add rice noodles and cook for 2 minutes or until soft. Drain. Roughly chop with scissor and place into a bowl. Add coleslaw and stir until combined.
  3. Half fill a large bowl with warm water. Dip 1 rice paper sheet in water for 30 seconds. Transfer to a clean work surface. Place 2 tbs coleslaw mixture along centre. Top with 2 pieces of prawn. Fold the end over filling and fold in sides. Roll twice. Place 2 mint leave, right side up onto roll. Roll enclosing leaves. Transfer to a serving platter. Repeat with remaining sheets and filling. Serve with dipping sauce.