Vietnamese Prawn Spring Rolls
by Jay Wadams
Light, fresh, and full of delicious vegetables, Vietnamese Prawn Spring Rolls are fun to make and the perfect light meal for a hot summer day. Mix and match fillings to suit your tastes, but don’t forget the spicy peanut dipping sauce!
Ingredients
for the Spicy Peanut Dipping Sauce:
- 50 g peanuts
- 3 Tbsp Hoi Sin sauce
- 2 Tbsp lime juice
- 1 Tbsp soy sauce
- 2 cloves garlic
- 1 tsp chilli flakes
- 1 tsp fish sauce
- 2-3 Tbsp water as necessary
for the rolls:
- 100 g rice vermicelli noodles
- 200 g small cooked prawns or shrimp
- 1 red pepper / capsicum finely sliced
- 1 small cucumber finely sliced
- 1 small carrot finely sliced
- small bunch mint
- small bunch coriander
- 2 small baby gem or butter lettuce
- 8 sheets of spring roll rice paper 22cm diameter
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE THE SAUCE: Combine all sauce ingredients in the bowl of a food processor with the blade attachment fitted. Process to a chunky sauce, adding water as necessary to thin it out. Refrigerate until needed.
- PREPARE THE FILLINGS: Place the noodles in a heatproof bowl, cover with boiling water and allow to soften for 20 minutes. Meanwhile, cut and prepare all your vegetables and cook the shrimp in simmering water if they are raw.
- SOFTEN WRAPPERS: Drain the noodles and refresh under cold water, then use a pair of scissors to chop them into shorter lengths. Wet a large chopping board or work surface, then working one at a time, dip one piece of spring roll paper in a large bowl of cold water.
- ASSEMBLE: Place one wrapper on the work surface. Lay several of the prawns in a line across the bottom third of the rice paper. Top with mint and coriander leaves. Fill a lettuce leafth rice noodles, pepper, cucumber and carrot, then roll into a cigar shape. Lay parallel above the prawns (see pictures).
- FOLD: Fold in both sides, then the top of the rice paper. Roll up tightly, from top to bottom. You should end up with the line of prawns displayed on the top. Repeat with all remaining rolls, keeping your work surface slightly damp to stop the paper from sticking.
- CHILL AND SERVE: Chill until needed, up to 12 hours. Serve with Spicy Peanut Dipping Sauce.
Nutrition
Serving: 1roll | Calories: 189kcal | Carbohydrates: 30g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 572mg | Potassium: 324mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3024IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 2mg