Description
Fresh and light Prawn Rolls featuring succulent prawns, crisp vegetables, fragrant herbs, and delicate rice vermicelli wrapped in soft rice paper. Ready in under 30 minutes, these versatile rolls make a healthy and flavorful snack or light meal, perfect for entertaining or quick lunches.
Ingredients
Scale
For the Rolls
- Medium-sized fresh prawns, peeled and deveined (about 12-16 pieces)
- Rice paper wrappers (12 sheets)
- Julienned carrots (1 cup)
- Julienned cucumbers (1 cup)
- Crunchy bean sprouts (1 cup)
- Fresh mint leaves (1/4 cup)
- Fresh cilantro leaves (1/4 cup)
- Fresh basil leaves (1/4 cup)
- Cooked rice vermicelli noodles (2 cups)
For the Dipping Sauce
- 2 tablespoons peanut butter
- 2 tablespoons hoisin sauce
- Juice of 1 lime (about 1 tablespoon)
- 1 clove garlic, minced
- Chili to taste (fresh chili or chili flakes)
Instructions
- Prepare the Prawns: Boil or steam the prawns until they turn bright pink and are fully cooked, about 2-3 minutes. Rinse under cold water immediately to stop cooking and set aside to cool.
- Prep the Vegetables and Herbs: Wash and julienne carrots, cucumbers, and prepare bean sprouts. Rinse and pat dry fresh mint, cilantro, and basil leaves to keep them crisp and vibrant.
- Cook the Rice Vermicelli Noodles: Soak or boil the rice vermicelli following package instructions until tender but not mushy. Drain and rinse with cold water to cool and prevent sticking.
- Soften the Rice Paper Wrappers: Dip each rice paper sheet into warm water for a few seconds until pliable. Lay flat on a clean surface, ready for assembling.
- Assemble Your Prawn Rolls: Place a few cooled prawns in the center of the softened wrapper. Add a small handful of noodles, followed by the julienned vegetables and fresh herbs. Fold in the sides and roll tightly but gently to enclose the filling securely.
- Prepare Dipping Sauce: Whisk together peanut butter, hoisin sauce, lime juice, minced garlic, and chili until smooth and creamy. Adjust chili level to taste.
Notes
- Do not over-soak rice paper wrappers; soak just until flexible to avoid tearing.
- Pat vegetables and herbs dry to prevent soggy rolls.
- Use freshly cooked or high-quality thawed prawns for optimal texture and flavor.
- Roll tightly enough to secure fillings without tearing the rice paper.
- Serve immediately after assembling for the best texture and freshness.
- Leftovers can be stored in the refrigerator for up to 24 hours, wrapped individually in plastic wrap.
- Freezing is not recommended as it affects the texture of rice paper and prawns.
- Prepare ingredients in advance but assemble rolls just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling/Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: prawn rolls, Vietnamese spring rolls, fresh rolls, rice paper rolls, healthy snack, appetizer, light meal