Prawn spring rolls
Spring rolls with prawns, rice vermicelli, lettuce and mint.
Active time35 min
Cooking5 min
Total40 min
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Ingredients
- 100 g carrots
- 80 g lettuce
- 15 g mint
- 250 g cooked peeled prawns
- 40 ml water
- 8 rice paper sheets
- 20 ml lime juice
- 40 ml fish sauce
- 10 g sugar
- 60 g dried rice vermicelli
Preparation
Wash and dry the lettuce and mint. Peel the carrots and cut into thin batons. Slice the prawns in half through their thickness.
100 g carrots80 g lettuce15 g mint250 g cooked peeled prawns- knife
- chopping board
- salad spinner
Cook the vermicelli in boiling water according to the packet instructions for about 3 to 5 minutes. Drain, rinse in cold water, then drain thoroughly.
60 g dried rice vermicelli- saucepan
- colander
Dissolve the sugar in the 40 ml of water, then add the lime juice and fish sauce. Divide between small bowls.
40 ml water20 ml lime juice40 ml fish sauce10 g sugar- bowl
- spoon
Dip a rice paper sheet in a dish of lukewarm water for a few seconds, then lay it on a damp board. Arrange a little lettuce, vermicelli, carrots, mint and prawns on it. Fold in the sides, then roll up tightly. Repeat to make 8 rolls and serve with the sauce.
8 rice paper sheets- dish
- chopping board
Allergens
- Crustaceans
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration