These flavourful Vietnamese-style rice paper rolls are filled with fresh prawns and crunchy vegetables. They are perfect for a summer light meal and so much fun to make.
Make 8 rolls/ Serve 2
8 round rice-paper sheets (~20cm diameter)
150g king prawns*, peeled
1 carrot, peeled and cut in thin strips
30g fresh basil leaves
15g coriander leaves
75g rice vermicelli noodles
1 small lettuce, leaves only
Seasoning for prawns
1/2 tsp salt
1/2 tsp garlic powder
a pinch of ground black pepper
1/2 tsp lemon juice
a pinch of dried parsley
4 tbsp chunky peanut butter
2 tbsp hoisin sauce
1 tsp fish sauce (optional)
or any store-bought dipping sauce like sweet chili sauce and satay sauce
*Note: You can also use ready-to-eat cooked king prawns for this.
Cook the rice noodles according to the package instructions, then drain and set aside.
Heat a frying pan with cooking oil over high heat, sauté the prawns with the seasonings for about 5 mins until fully cooked.
Soak a rice paper in a dish/pan filled with warm water for about 10 seconds, then shake off the water/pat dry on a kitchen paper lightly.
Place the soaked rice paper on a large plate/clean work surface, top with 3 prawns, 2-3 basil leaves, a few coriander leaves, a lettuce leave, some carrot strips and rice noodles in the centre. (Try not to over fill it!)
Lift the bottom edge of the rice paper and fold over toward the centre, then fold over the left and right edge.
Gently hold the filling in place with your fingers, start rolling it up tightly until it is completely enclosed.
Repeat with the rest of the rice papers and filling.
Mix the chunky peanut butter and hoisin sauce in a small serving bowl.
Serve the rice paper rolls with dipping sauce and salad greens.
You can mix and match different vegetables and herbs like mint, cucumber, bean sprouts, spinach, avocado… you name it!