Prawn Rice Paper Rolls with Hoisin Dipping Sauce

These homemade Prawn Rice Paper Rolls with Hoisin Dipping Sauce are one of my favourite go to recipes for summer! With the weather warming up here in Melbourne (finally!), Brooke and I thought it would be great to share with you how easy and adaptable rice paper rolls can be. Other variations of rice paper rolls on the blog are our chicken vietnamese rice paper rolls and our vegetarian rice paper rolls both equally simple and tasty.

For this recipe we have used some Queensland prawns which we bought at the South Melbourne Markets on our usual Sunday shop. Giving them a quick clean and cutting the larger prawns in half, Brooke cooked the prawns in a little fresh chilli and garlic for an extra kick. However, the prawns can be left plain letting their natural sweetness come through.

For those of you who haven’t made homemade rice paper rolls before, they are actually quite easy once you have made them a few times. The trick is to making sure you have all your ingredients prepared before you start assembling.

Now depending on the brand of rice paper wrappers you buy, they can be a little fiddly to make, if you accidentally rip the rice paper when trying to roll them, don’t stress – these are simply the “taste testers”. When assembling the rolls, the key is to not over-fill and leave enough room around the sides of the rice paper for folding and rolling. Once you have done a couple you will master your own “tuck and roll” technique.

Prawn Rice Paper Rolls with Hoisin Dipping SaucePrawn Rice Paper Rolls with Hoisin Dipping SaucePrawn Rice Paper Rolls with Hoisin Dipping SaucePrawn Rice Paper Rolls with Hoisin Dipping Sauce

Prawn rice paper rolls – Recipe instructions

Prawn Rice Paper Rolls with Hoisin Dipping Sauce
Prep time
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Homemade Prawn Rice Paper Rolls with Hoisin Dipping Sauce.
Recipe type: Seafood
Cuisine: Vietnamese
Serves: 24
Hoisin Dipping Sauce
  • 2 – 3 Tablespoons Hoisin Sauce
  • 1 Teaspoon Soy Sauce (Salt Reduced)
  • ½ Teaspoon minced Chilli
  • ½ Teaspoon crushed peanuts
Prawn Rice Paper Rolls
  • 24 spring roll rice paper wrappers
  • 1 large or 2 small carrot, peeled and julienned
  • 1 large cucumber, julienned
  • 3 spring onions, julienned
  • 1 ounce cooked rice noodles/rice vermicelli (optional)
  • 4 large green lettuce leaves, shredded
  • 200g medium cooked prawns, peeled and sliced in half length-wise
  • Fresh herbs (chives, coriander or mint)
  1. When you’re ready to assemble the rolls, fill a shallow dish with warm water.
  2. Dip one rice paper wrapper into the water for 15-20 seconds and place on a clean flat surface.
  3. Fill the rolls: Place a few sticks of carrot, cucumber, spring onion, and small amount of lettuce on top of the bottom ⅓ of the rice paper. Then, a small amount of noodles (if using), a selection of herbs and two prawns. Remember, do not overfill the roll. Start small then add more if needed.
  4. To roll: Tuck over each side, then pull the bottom of the roll and roll over the filling, remembering to roll and use your hands to tuck the filling as you go.
  5. Repeat with the remaining rice paper wrappers and filling.
  6. Serve the spring rolls whole, or sliced in half with a Hoisin Dipping Sauce.

Salt and Pepper Squid

Salt and Pepper Squid is a popular item of modern Australian cuisine, making a regular appearance on many café and restaurant menus. For those who haven’t made it before it is actually really easy to make at home. After preparing the squid hoods, just toss a few dry spices and flour together, coat the squid and with a quick cook in some vegetable oil you have yourself a great appetizer or main meal.

When preparing the squid we used baby squid hoods, however you can use whatever size is available and cut them into small pieces. You want to ensure the hoods are well cleaned and score the inside of the hood being careful to not cut all the way through. Before coating in the mixture give the hoods a quick dry with some paper towel to ensure your flour doesn’t go too gluggy.

There are a few variations to the spice combination; some people prefer to use szechuan pepper, Chinese five spice, even some garlic powder or dry chicken stock etc. For our recipe we used a combination of spices we always have in the cupboard – red chilli flakes, smoked paprika, chilli powder and of course the main stars salt and pepper.

Once the squid is ready ensure the oil is hot enough and fry the squid in batches till golden brown. The squid will only take a couple of minutes to cook. Serve immediately with a simple salad for entrée or main. We had ours with a yummy lime and caper salsa from A Bit On The Side which we picked up in Denmark over the Easter break!

Salt and Pepper Squid IngredientsSalt and Pepper Squid Recipe IngredientsSalt and Pepper Squid

Fried Salt and Pepper SquidSalt and Pepper SquidSalt and Pepper Squid

Salt and Pepper Squid
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Salt and Pepper Squid made with a combination of red chilli flakes, smoked paprika, chilli powder and of course the main stars salt and pepper.
Recipe type: Seafood
Cuisine: Australian
Serves: 4
  • 500g Squid hoods
  • ¼ Cup Plain Flour
  • 2 tsp salt
  • 1 ½ tsp cracked pepper
  • 1 ½ tsp red chilli flakes
  • 1 ½ tsp smoked paprika
  • 1 tsp chilli powder
  • Vegetable oil
  1. Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Pat dry with paper towel.
  2. Combine the flour, spices, salt and pepper in a bowl or on a plate. Gently coat each piece of squid in the spice rub.
  3. Heat the oil in a large wok over medium heat until it reaches around 180°C.
  4. In batches cook the squid in the wok for 2 minutes or until the squid just turns golden and curls. Use a slotted spoon or tongs to transfer to a plate lined with paper towel to drain.
  5. Ensure the oil has returned to temperature before cooking next batch and repeat.
  6. Serve immediately with a simple salad, a dipping sauce and fresh lemon or lime wedges.


Oysters Kilpatrick

Now I am sure even the thought of an oyster has already turned some of you away, and even for food lover Brooke it pushes the limits. While you real oyster lovers out there would disapprove of cooking or merely dressing an oyster but, for those of you who would prefer to disguise the look of the oyster, oysters kilpatrick is your answer. This oysters kilpatrick recipe is so simple you will wonder why you never tried making them sooner.

These retro Australian classics are one of my favourite ways to eat oysters, as they contain one of the world’s best ingredients BACON! Yes, it might seem like an odd combination. But I guarantee if you go to a bar or a restaurant in Australia and if they have oysters on the menu, they will have oysters kilpatrick (or Killers) on it too.

Oysters Kilpatrick are so easy to make and take very little time to prepare. For this recipe we used a more traditional method combining Worcestershire sauce, tomato sauce, bacon and wait for it the most odd ingredient cheese! Now some other recipes don’t include cheese, and to be honest I am not sure I will include it next time. However, through including it in the sauce I do find it adds a slight creamy texture to the sauce.

The key to this oysters kilpatrick recipe though is trying to balance the sauce. Even though you’re adding it to the oyster you still want to showcase the natural sweet and saltiness of the oyster. In addition depending on where you buy your oysters from they will vary in size. The trick to remember is to adjust the time accordingly depending how big they are. You only want to warm the oyster, not cook it so it starts to shrink or turns to rubber.

To finish off I like to add a couple of drops of Tabasco to each oyster to give them an extra bit of kick.

If you like seafood then be sure to try our salt and pepper squid recipe.

Oysters Kilpatrick IngredientsAustralian Oysters KilpatrickPreparing Oysters KilpatrickOysters Kilpatrick

Oysters kilpatrick – Recipe Instructions

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Oysters Kilpatrick
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: Australian
Serves: 4
  • 40ml BBQ sauce
  • 40ml Tomato sauce (Ketchup)
  • 40ml Worcestershire sauce
  • 20ml Kecap manis
  • 1 tps Tobasco sauce
  • 1½ tps garlic, crushed
  • ¼ tps salt
  • ¼ tps fresh black cracked pepper
  • 1 cup cheddar cheese finely grated
  • 1 cup bacon, finely diced
  • 2 dozen oysters in their shells
  • rock salt to serve
  1. Preheat the ove to 180 degrees Celsius.
  2. Mix all the ingredients, except for the oysters in a bowl.
  3. Place the oysters on a wire rack and top each oyster with 1 heaped teaspoon of the mixture.
  4. Cook for approximately 15 minutes.
  5. To serve, line a dish with rock salt and place the oysters on top.
  6. Serve with a check of lemon and tabasco sauce for those who like it hot!