Serves 12
40 min
Vietnamese Prawn Spiralized Rolls
Recipe GLPR4aa13b0fe35fd2
Light and refreshing Vietnamese appetizer featuring tender prawns and crisp spiralized vegetables wrapped in delicate rice paper, served with a vibrant lime-fish sauce dipping sauce. These rolls are quick to assemble and make a perfect starter for Southeast Asian meals.
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Ingredients
12 Rice paper wrappers
24 Large prawns, peeled and cooked
Fresh mint leaves
Fresh coriander leaves
Spiralized vegetables (such as carrot, cucumber, or zucchini)
½ lime Lime juice
2 tbsp Rice wine vinegar
1 tbsp Palm sugar
3 tbsp Fish sauce
1 Bird's-eye red chilli, finely chopped
Directions
In a small bowl, combine the lime juice, rice wine vinegar, palm sugar, and fish sauce along with 50 ml of warm water. Stir well to dissolve the sugar completely and allow the mixture to sit for 5 minutes so the flavours can meld and develop. If using the chilli, stir it into the sauce now.
Fill a wide, shallow bowl with warm water. Lay out a clean, damp tea towel on your work surface. One at a time, dip each rice paper wrapper into the warm water for 3–4 seconds until it becomes pliable and soft, then carefully transfer it to the damp tea towel.
Arrange a few mint and coriander leaves in the centre of the softened wrapper. Top with two cooked prawns and a small handful of spiralized vegetables, cutting the vegetables into shorter pieces if the spirals are too long to fit comfortably.
Fold both side edges of the wrapper towards the centre and over the filling, then fold the top and bottom edges towards the middle to fully encase the filling. Roll the wrapper tightly from one end to the other, creating a compact cylinder. Repeat with the remaining wrappers and filling.
Slice each roll diagonally on a cutting board. Arrange on a serving platter and serve immediately with the prepared dipping sauce on the side.
