There is a dish that appears at every good summer table: the one that looks like you put in real effort but actually just required patience, a sharp knife, and good ingredients. Rice paper rolls are that dish. And when the filling is FNF King Size Prawns and Smoked Salmon, they become something genuinely worth talking about.
This recipe takes inspiration from Vietnamese fresh rolls but pulls in a Japanese-Indian dipping sauce: sesame, ginger, lime, and a hint of chilli. It is light enough for 40-degree afternoons and satisfying enough to be a full meal.
The smoked salmon from FNF is ready to serve with zero cooking required. The prawns need just 2 minutes in simmering water, then straight into ice water to chill. After that, it is pure assembly.
What You Will Need
From FNF:
FNF King Size Prawns (500gm pack): 8 pieces, peeled and deveined
FNF Smoked Salmon (200gm): sliced into thin strips
From your kitchen:
- 8 rice paper sheets
- 1 ripe mango, julienned
- 1 cucumber, julienned
- 1 carrot, julienned
- A generous handful of fresh mint and coriander
- 1 avocado, thinly sliced
- Vermicelli noodles (optional, cooked and cooled)
For the dipping sauce:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh lime juice
- 1 tsp finely grated ginger
- 1 tsp honey
- Half tsp chilli flakes or fresh green chilli
Directions:
Step 1
Poach the prawns. Bring a small saucepan of salted water to a simmer. Add the prawns and cook for 90 seconds to 2 minutes until just pink and curled. Transfer immediately to a bowl of ice water for 1 minute. Drain and slice each prawn in half lengthwise.
Step 2
Make the dipping sauce. Whisk all sauce ingredients together in a small bowl. Taste and adjust: more lime for brightness, more honey for balance.
Step 3
Prep your station. Fill a wide shallow bowl with warm water. Lay a clean damp cloth on your work surface. Have all fillings ready in small bowls.
Step 4
Roll. Dip one rice paper sheet in warm water for 10 to 15 seconds until just pliable. Lay flat on the cloth. On the lower third, place 2 prawn halves, 2 to 3 strips of smoked salmon, mango, cucumber, carrot, avocado, and herbs. Fold the bottom up, tuck the sides in, roll tight. Repeat.
Step 5
Serve immediately with dipping sauce on the side and lime wedges.
Tips:
Do not soak the rice paper too long as it tears. 10 seconds is enough.
The smoked salmon from FNF needs zero prep: slice directly from the pack.
Assemble to order if serving at a dinner party as rolls dry out if made too far ahead.
Add a smear of sriracha inside the roll if you want heat built in.
Make Ahead:
The prawns can be poached and refrigerated up to one day ahead. Keep them covered in an airtight container until ready to assemble.
Order FNF King Size Prawns and Smoked Salmon for same-day delivery in Delhi NCR. Order before 4PM.
