Vietnamese prawn summer rolls

Vietnamese prawn summer rolls

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(4 ratings)


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Cooking time

Prep: 30 mins No cook

Skill level



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 info

Nutrition per roll

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For the dipping sauce

  • 2 garlic cloves, finely chopped
  • 1 small red chilli (deseeded if you don't like it too hot), finely chopped
  • 1 tbsp finely chopped ginger
  • 1 tbsp golden caster sugar
  • 3 tbsp fish sauce
  • juice 1 lime

For the rolls

  • 100g vermicelli rice noodles or bean thread noodles
  • 12 x 20cm round rice paper wrappers (see tip, below)
  • handful mint leaves
  • 18 cooked prawns, cut in half lengthways
  • 2-3 large iceberg lettuce leaves, torn into 12 pieces
  • 1 carrot, cut into thin batons
  • a handful coriander
  • a handful Thai basil
  • a handful long chives
  • 50g beansprouts

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  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.

Recipe from Good Food magazine, June 2013

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Show comments
MSchiebroek's picture
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Super easy and dipping sauce is awesome!!

tourer-dan's picture
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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
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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