australian

Prawn and Avocado Mango Rice Paper Rolls with Chili Lime Dip

Name: Prawn and Avocado Mango Rice Paper Rolls with Chili Lime Dip
Yield: 1 serving
Cuisine: australian
Ingredients: 214 g cooked prawns, peeled; 40 g rice paper sheets; 107 g avocado, sliced; 143 g mango, sliced; 84 g lettuce leaves; 29 g lime juice; 14 g fish sauce; 7 g sugar; 1 g chili flakes

This dish pairs cooked prawns, peeled with rice paper sheets, avocado, sliced and mango, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

72 g Carbohydrates

21 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

214g cooked prawns, peeled 214 kcal
4 piece (40g) rice paper sheets 132 kcal
107g avocado, sliced 171 kcal
143g mango, sliced 72 kcal
84g lettuce leaves 13 kcal
29g lime juice 9 kcal
14g fish sauce 5 kcal
7g sugar 27 kcal
1g chili flakes 3 kcal

Cooking instructions

lime juicefish saucesugarchili flakes
Mix lime juice, fish sauce, sugar, and chili flakes to make a dip; set aside.
cooked prawns
Cook prawns in boiling water 2 to 3 minutes until pink; drain and cool.
rice paper sheets
Dip one rice paper sheet in warm water 8 to 12 seconds until pliable; lay on a damp board.
cooked prawnsrice paper sheetsavocadomangolettuce leaves
Layer lettuce, mango, avocado, and prawns. Roll tightly, folding in the sides. Repeat for remaining sheets.
lime juicechili flakes
Serve rolls with the chili lime dip.