Vietnamese Prawn Summer Rolls
In this recipe, you will create delicious and fresh Vietnamese summer rolls filled with a colorful array of ingredients like juicy prawns, crisp vegetables, and aromatic herbs. The interactive process of assembling these rolls allows you to customize each one to your liking, resulting in a light and flavorful dish perfect for warm weather dining. Dip them in a zesty homemade dipping sauce for a burst of fresh flavors in every bite. Enjoy these rolls as a refreshing appetizer or a healthy snack!
— Constant Cookbook
Ingredients
- 2 garlic cloves , finely chopped
- 1 small red chilli (deseeded if you don't like it too hot), finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp golden caster sugar
- 3 tbsp fish sauce
- juice 1 lime
- 100g vermicelli rice noodles or bean thread noodles
- 12 x 20cm round rice paper wrappers (see tip, below)
- handful mint leaves
- 18 cooked prawns , cut in half lengthways
- 2-3 large iceberg lettuce leaves, torn into 12 pieces
- 1 carrot , cut into thin batons
- a handful coriander
- a handful Thai basil
- a handful long chives
- 50g beansprouts
Instructions
- Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
- Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.
- When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.
- Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
- Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll.
- Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.
Prep Time
PT30M
Yield
Makes 12
Nutrition
- Calories: 74 calories
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.1 milligram of sodium
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