Serves 12
30 min
Vietnamese Prawn Summer Rolls
Recipe GLPR74aefd41eee036
Light and refreshing summer rolls filled with succulent cooked prawns, fresh herbs, vermicelli noodles, and crisp vegetables. Served with a vibrant dipping sauce made from garlic, chilli, ginger, fish sauce, and lime. These hand-rolled parcels are a beloved Vietnamese appetizer or light main course, perfect for warm weather dining.
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Ingredients
2 garlic clove, finely chopped
1 small red chilli, deseeded and finely chopped
1 tbsp golden caster sugar
3 tbsp fish sauce
1 fresh lime juice
1 tbsp fresh ginger, finely chopped
100 g vermicelli rice noodles
12 20cm round rice paper wrappers
1 handful fresh mint leaves
18 cooked prawns, halved lengthways
2 large iceberg lettuce leaves, torn into pieces
1 carrot, cut into thin batons
1 handful fresh coriander
1 handful Thai basil
1 handful long chives
50 g beansprouts
Directions
Prepare the dipping sauce by combining the garlic, red chilli, ginger, and sugar in a mortar and pestle, crushing them together to release the flavors and break down the solids. Stir in the fish sauce and lime juice until well combined. Alternatively, pulse all these ingredients together in a small food processor until smooth. Set aside.
Soak the vermicelli rice noodles in a bowl of hot water for 15 minutes until tender. Drain thoroughly and set aside to cool slightly. While the noodles soak, prepare all your filling ingredients and arrange them on your work surface within easy reach – you will work quickly once you begin rolling.
Fill a shallow bowl with hot water. Working with one rice paper wrapper at a time, submerge it in the hot water and gently move it around for 10–15 seconds until it becomes soft and pliable. Carefully lift it out and lay it flat on a clean kitchen towel to drain.
Place the softened rice paper wrapper on a flat work board. At one edge closest to you, arrange a small bundle of mint leaves in a horizontal line, then place 3 prawn halves directly on top.
Layer some torn iceberg lettuce pieces over the prawns. Add a small portion of the cooked vermicelli noodles, a few carrot batons, a mix of fresh coriander, Thai basil, and chives, and a small handful of beansprouts. Avoid overfilling or the rolls will split and become difficult to seal.
Lift the edge of the rice paper nearest to you and fold it tightly over the filling. Using your fingers to hold the filling firmly in place, begin rolling the wrapper away from you in a firm, snug motion.
When you reach the midpoint of the wrapper, fold both the left and right sides of the rice paper inward over the filling, creating an envelope so that the sides are now sealed.
Continue rolling tightly from the center toward the far edge until the entire wrapper is sealed into a cylinder. Place seam-side down on a serving plate. Repeat with the remaining rice papers and filling. To serve, cut each completed roll in half diagonally, revealing the attractive layers inside. Serve with the prepared dipping sauce.
