Vietnamese prawn summer rolls

Vietnamese prawn summer rolls

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(5 ratings)

Prep: 30 mins No cook


Makes 12
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

Nutrition and extra info

Nutrition: per roll

  • kcal74
  • fat0g
  • saturates0g
  • carbs12g
  • sugars3g
  • fibre1g
  • protein5g
  • salt1.1g
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For the dipping sauce

  • 2 garlic clove, finely chopped
  • 1 small red chilli (deseeded if you don't like it too hot), finely chopped
  • 1 tbsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp golden caster sugar
  • 3 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 1 lime



    The same shape, but smaller than…

For the rolls

  • 100g vermicelli rice noodle or bean thread noodles
  • 12 x 20cm round rice paper wrappers (see tip, below)
  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 18 cooked prawn, cut in half lengthways



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2-3 large iceberg lettuce leaves, torn into 12 pieces
  • 1 carrot, cut into thin batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • a handful coriander
  • a handful Thai basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • a handful long chives
  • 50g beansprout


  1. 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.

  2. 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.

  3. 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.

  4. Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.

  5. 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.

  6. 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.

  7. When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.

  8. Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.

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Comments, questions and tips

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Comments (8)

LVH's picture

Delicious and very authentic. A bit fiddly and time consuming to make but totally worth it. I used standard basil as I couldn't find Thai basil in the supermarket. I also struggled to find rice papers but managed to find a kit for Vietnamese 'spring' rolls that included the vermicelli and some tasty satay sauce in the usual Asian food aisle rather than with the speciality foods. It works well as a starter before the Vietnamese lamb shanks - also excellent.

Julia S's picture

If you soak the rice paper wrappers in room temperature water for 30 seconds and just let any excess water run off, you don't need to dry them and they are not slimy at all. The vermicelli noodles are nice tossed in a little sesame oil and a pinch of chilli flakes.

MSchiebroek's picture

Super easy and dipping sauce is awesome!!

tourer-dan's picture

Dipping sauce is superb. Rolls were very authentic tasting. Dont skimp on the herbs, and add plenty of thai basil for authentic flavour. Would definitely make these again. Drain the noodles well and toss in a little oil to keep them separated. dry the sheets off well and they won't be at all slimy.

clare211's picture

This was great! We have a Vietnamese takeaway near our house, and I love their fresh rolls though this type of food is not something I've ever made myself before. So when I spotted this recipe I thought it could be fun to have a go at making. It was a bit tricky and fiddly to do, but in the end had a similar taste and crunchy, fresh texture to the takeaway version.

c0wface's picture

I love trying different flavours and variety in food and was soooo looking forward to making these. Unfortunately the herbs over powered the flavours from the rest of the ingredients and the combination of noodles, beansprouts and the pancakes was really quite slimy. My husband has begged me not to serve it again :-(

stelaholder's picture

Good recipe. Great for light lunch. I didn't use Thai basil or chives as it's all down to taste and personal preference. I added cucumber and more beansprouts. Dipping sauce is great. I served mine with sweet chilli sauce as well.

lulujersey's picture

Delicious but fiddly to make. Ok once you get the hang of it though.
Dipping sauce is a perfect accompaniment

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