crispy Prawn Rice Paper Snail Roll

Save to Find It Later!

If you’re bored of the same old wraps and rolls, this crispy prawn rice paper snail roll is about to shake things up. It’s crunchy, golden on the outside, and stuffed with fluffy rice, juicy prawns, and a hit of green onion. And yes—it’s rolled into a snail shape, which makes it look fun and honestly a little fancy for something that takes barely any effort.

This recipe is one of those quick ideas that came together because I had some leftover rice and prawns in the fridge. The rice paper gives it that satisfying crispiness once baked, and when it’s all coiled into a snail roll and brushed with egg wash, it turns perfectly golden. It’s the kind of thing that looks snacky but fills you up like a proper meal.

I love serving it with a dipping sauce on the side—either soy sauce with chili oil or a garlicky yogurt dip. It’s great as an appetizer, a snack, or even part of a lunch plate with a crunchy salad. The snail shape also helps hold everything together, so it’s less messy than your usual stuffed rice paper rolls.

Tips to make it turn out just right:

• Don’t soak your rice paper in water like you would for fresh rolls—just dip it in egg wash. That’s how it gets crispy in the oven.
• Be generous with the egg wash on the outside. It’s what gives it that deep golden color and crunch.
• When rolling into the snail shape, go slow and tuck as you go. The rice paper sticks to itself pretty well once it starts to dry, so you don’t need toothpicks or string.

Ingredients

• 2 rice paper sheets
• 1 egg (for dipping and brushing)
• ½ cup cooked white rice (about 100g / 3.5 oz)
• 4–5 cooked prawns (about 60g / 2 oz), chopped if large
• 1 tablespoon chopped green onions (about 5g / 0.2 oz)

Alternative Ingredients

You can swap the prawns for shredded cooked chicken, canned tuna, or even tofu if you want a vegetarian version.

If you don’t have green onions, use finely chopped chives or even parsley for a bit of freshness.

Feel free to stir some chili flakes or a tiny bit of soy sauce into the rice for extra flavor before rolling.

Step 1: Cook the Rice

Cook your white rice and let it cool slightly. You want it warm or room temp, not hot—hot rice can tear the rice paper and make it too sticky to work with.

Step 2: Prepare the Egg Wash

Crack one egg into a bowl and beat it with a fork until smooth. This will be your egg wash for both dipping and brushing.

Step 3: Dip the Rice Paper Sheets

Take two dry rice paper sheets and dip each into the egg wash instead of water. You want them fully coated but not soaking—just enough to soften and get sticky.

Step 4: Overlap the Sheets

On a flat surface, lay the two sheets next to each other so they slightly overlap by about 2 inches (5 cm). This creates one long strip so you can roll it into the snail shape.

Step 5: Add the Filling

In the center of the long rice paper strip, spoon on the cooked rice, then layer the chopped prawns and chopped green onions over it. Keep the filling in a narrow row across the middle so it rolls neatly.

Step 6: Roll into a Snail Shape

Start rolling from one end, keeping the roll tight as you go. Once you reach the end, gently curl the long roll into a spiral shape, just like a cinnamon roll or snail shell. Tuck the end under if possible to help hold the shape.

Step 7: Bake

Place the snail roll onto a parchment-lined baking sheet.

Bake in a preheated oven at 180°C (350°F) for 30 minutes, or until golden, crispy, and set. The outside should feel firm and lightly crackly.

How to Conserve the Recipe

These are best eaten fresh while the outside is crispy, but if you’ve got leftovers, pop them in an airtight container in the fridge for up to 2 days. To reheat, use an oven or air fryer for 5–8 minutes at 180°C (350°F) to bring back that crunch. Skip the microwave—it’ll make the rice paper chewy instead of crispy.

I wouldn’t recommend freezing this one. The rice paper doesn’t hold up well after thawing. But you can prep the rice and prawn filling in advance and store it in the fridge so you’re ready to assemble when the craving hits.

Different Ways to Serve This Dish

This prawn snail roll is great when you want something that feels fun but doesn’t take much time. I like to serve it with a dipping sauce—garlic yogurt, spicy mayo, or even just plain soy sauce with sesame oil. You can cut it in half to show off the spiral center or serve the whole thing as a centerpiece-style snack.

It works great on an appetizer board with other rice paper bites or dumpling-style snacks. Or serve it with a big crunchy salad and make it your main dish. If you’re packing lunch, let it cool fully before wrapping—it holds together well and still tastes great cold or room temp.

This recipe is also super easy to scale up. Just double the rice and prawns and make a few more—line them up on a tray and you’ve got a very satisfying snack platter that’s crunchy, filling, and different enough to surprise your guests (in the best way).