- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 74
- Fat Content: 0g
- Saturated Fat Content: 0g
- Carbohydrate Content: 12g
- Sugar Content: 3g
- Fiber Content: 1g
- Protein Content: 5g
- Sodium Content: 1.1g
Vietnamese prawn summer rolls
- garlic-clove - 2 garlic cloves, finely chopped
- red-chilli - 1 small red chilli (deseeded if you don't like it too hot), finely chopped
- ginger - 1 tbsp finely chopped ginger
- golden-caster-sugar - 1 tbsp golden caster sugar
- fish-sauce - 3 tbsp fish sauce
- lime - juice 1 lime
- vermicelli-rice-noodle - 100g vermicelli rice noodle or bean thread noodles
- rice - 12 x 20cm round rice paper wrappers (see tip, below)
- mint - handful mint leaves
- prawn - 18 cooked prawns, cut in half lengthways
- iceberg-lettuce - 2-3 large iceberg lettuce leaves, torn into 12 pieces
- carrot - 1 carrot, cut into thin batons
- coriander - a handful coriander
- basil - a handful Thai basil
- chive - a handful long chives
- beansprout - 50g beansprout
- 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.
Vietnamese recipe for 4 – 8 people, takes only 20 mins; recipe has garlic clove, red chilli, ginger, golden caster sugar, fish sauce, lime, vermicelli rice noodle, rice, mint, prawn, iceberg lettuce, carrot, coriander, basil, chive and beansprout.