Vietnamese Summer Prawn Rolls
Makes 8 rolls serves 4 | 56 calories per roll without dipping sauce
These summer rolls are perfect for a light lunch or snack, they’re great if you have lots of vegetables you need using up in the fridge and are so quick to make. The peanut dipping sauce is the perfect pairing with these. Lets go:
Ingredients:
- 8 rice wrappers (available at your local asian supermarket or online)
- 8 large cooked king prawns (sliced in half each)
- 1 medium carrot julienned
- 1/4 cucumber deseeded and julienned
- Handful beansprouts
- 8 iceberg lettuce leafs
- 100g vermicelli
- 1 tbsp coriander leafs (optional decoration)
- 1 tbsp mint leafs (optional decoration)
Peanut dipping sauce: 475 calories - (Will keep in fridge for 2-3 days)
- 2 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tbsp rice wine vinegar
- 1/2 lime juice and zest
- 1/2 tsp ginger
- 1/2 tsp garlic
Method:
- Make the peanut dipping sauce, by adding all dipping sauce ingredients (see above) together in a bowl then set aside.
- Prepare all your roll vegetable ingredients as referenced above, add the vermicelli and 200ml boiling water to a bowl, let it soak for 1-2 mins until cooked, drain then pour over cold water to stop it cooking and strain again then set aside.
- In a separate bowl add 200ml water and soak your rice paper wrappers for 1-2 minutes until softened.
- Lay the softened wrapper down adding lettuce, carrot, cucumber, vermicelli, and beansprouts, begin to wrap the bottom section over the log filling then take the right hand side and fold over towards the middle and do the same with the left. Then begin to wrap from bottom upwards creating a log shape ensuring there are no air bubbles. Half way up, pause then add two of the sliced prawns on top, (can add coriander/mint leafs here for decoration) then continue to roll until they’re nicely tucked in the roll.
- Serve with the peanut dipping sauce and enjoy.
