This refreshing and healthy dish is perfect for a light summer meal or as an appetizer. The combination of fresh vegetables, herbs, and prawns, all wrapped in crisp lettuce, makes for a delightful and nutritious option.






  • 8 large iceberg lettuce leaves
  • 1 medium carrot, julienned
  • 1 medium cucumber, julienned
  • 1 red capsicum, thinly sliced
  • 1 avocado, sliced
  • 100g vermicelli rice noodles
  • Fresh mint leaves
  • Fresh coriander leaves
  • 200g cooked prawns, peeled and halved lengthwise
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp grated ginger




  1. Cook the vermicelli noodles according to package instructions, then drain and set aside to cool.
  2. Prepare the vegetables by washing and cutting them into thin strips or slices.
  3. In a small bowl, mix soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the dipping sauce.
  4. To assemble the rolls, lay a lettuce leaf flat on a plate. Place a small handful of noodles in the center, followed by a few pieces of carrot, cucumber, capsicum, and avocado slices.
  5. Add a few mint and coriander leaves for freshness, and top with two prawn halves.
  6. Fold the bottom of the lettuce leaf up over the filling, then fold in the sides and roll tightly to close. Repeat with the remaining ingredients.
  7. Serve the lettuce wraps immediately with the dipping sauce on the side.