Serves 12
30 min
Vietnamese Prawn Summer Rolls
Recipe GLPRfaca706cb899de
Fresh and vibrant summer rolls filled with succulent prawns, crisp vegetables, aromatic herbs, and rice noodles. Served with a zesty garlic-chilli-lime dipping sauce that brings brightness to every bite. These elegant rolls are perfect as an appetizer or light main course.
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Ingredients
2 cloves garlic cloves, finely chopped
1 small red chilli, deseeded and finely chopped
1 tbsp fresh ginger, finely chopped
1 tbsp golden caster sugar
3 tbsp fish sauce
1 fresh lime juice
rice noodles
12 sheets round rice paper wrappers
36 halves cooked prawns, halved lengthwise
fresh mint leaves
lettuce leaves
carrots, cut into thin strips
cucumber, cut into thin strips
fresh cilantro leaves
fresh beansprouts
Directions
Prepare the dipping sauce by combining the chopped garlic, red chilli, ginger, and sugar in a mortar and pestle. Pound the mixture until the ingredients are well combined and fragrant. Alternatively, add all four ingredients to a mini food processor and pulse until finely blended. Transfer to a serving bowl and stir in the fish sauce and lime juice until fully incorporated. Set aside.
Soak the rice noodles in a bowl of hot water for 15 minutes until softened, then drain thoroughly and pat dry with paper towels. Arrange all your prepared filling ingredients on a clean work surface in separate small bowls or plates for easy access during rolling.
Fill a shallow bowl with hot water. When ready to assemble the rolls, dip one rice paper wrapper into the hot water, gently moving it around for 10 to 15 seconds until the entire wrapper becomes soft and pliable. Remove from the water and lay it flat on a clean, damp tea towel to drain briefly.
Place the softened rice paper wrapper on a clean work surface. Near the edge closest to you, arrange a few mint leaves in a line, then top with three prawn halves arranged in a row.
Layer lettuce leaves over the prawns, then add a small handful of the cooked rice noodles, followed by a few strips each of carrot and cucumber. Top with additional fresh cilantro and a small cluster of beansprouts. Do not overfill—a light filling ensures the rolls will be easy to roll and pleasant to eat.
Lift the edge of the rice paper wrapper nearest to you and fold it over the filling. Using your fingers to hold the filling firmly in place, begin rolling the wrapper upward tightly and smoothly.
When the roll is approximately halfway closed, fold both side edges of the rice paper inward and over the filling to enclose it completely on all sides.
Continue rolling tightly from the center toward the far edge until the entire wrapper is rolled into a neat, compact cylinder. Transfer to a serving plate and repeat with remaining wrappers and filling ingredients. To serve, cut each roll in half on the diagonal using a sharp knife, and accompany with the prepared dipping sauce.
