Easy Vietnamese Prawn Rolls

    (74)
    25 min

    Delicate Vietnamese-style spring roll wrappers are filled with rice noodles, diced prawns, shredded carrot, lettuce and basil and dipped in warm hoi-sin sauce. You can buy the wrappers at an Asian supermarket.


    76 people made this

    Ingredients
    Serves: 8 

    • 250g (9 oz) rice vermicelli
    • 225g (8 oz) cooked, peeled prawns, cut in half lengthwise
    • 8 rice paper (spring roll) wrappers
    • 1 carrot, julienned
    • 1/2 head lettuce, shredded
    • 1 bunch basil, chopped
    • 100ml (4 fl oz) hoisin sauce
    • water as needed

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Bring a medium saucepan of water to the boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse thoroughly with cold water so that they don't stick together.
    2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, prawns, carrot, lettuce and basil in the centre. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
    3. In a small bowl, mix the hoisin sauce with water until desired consistency has been reached. Heat the mixture for a few seconds in the microwave.
    4. Serve the spring rolls with the warm dipping sauce.

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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (62)

    by
    69

    These are wonderful! I made a spicy peanut dipping sauce for them. Added mint and cilantro with the basil and MMMM Good! Thanks so much Claudine! No longer do I have to go OUT to have yummy salad rolls! It was easier to make these than to find the rice paper to roll them up in. But my local Asian market finally solved the problem. Make and enjoy!  -  31 Mar 2002  (Review from Allrecipes US | Canada)

    by
    59

    I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.  -  13 Jul 2007  (Review from Allrecipes US | Canada)

    by
    50

    These were a very refreshing appetizer. They are kind of time consuming to make but a wonderful for a light dish. I recommend serving them with Mae Ploy sweet chili sauce.  -  06 Jan 2006  (Review from Allrecipes US | Canada)

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