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australian

Prawn and Avocado Mango Rice Paper Rolls with Chili Lime Dip

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
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

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

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