Vietnamese prawn spring rolls
I love these, they're really addictive and healthy!
Ingredients
Serves: 4
- 100g dried rice noodles
- 8 rice paper wrappers (approx. 20cm in diameter)
- 8 fresh mint leaves
- 8 cooked medium prawns, sliced in half lengthwise
- 100g beansprouts
- 3 tablespoons fish sauce, or to taste
- 1 small bunch coriander, leaves only
Method
Prep:25min ›
Ready in:25min
- Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice paper wrappers one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the centre of each wrapper. Place two prawn halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 beansprouts. Season to taste with fish sauce, and garnish with coriander leaves.
- Roll them by folding the bottom of the wrapper over the filling in the centre. Fold in the left and right sides, then roll the entire thing away from you tightly.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (26)
these were amazing! it was my first try at anything vietanmese, and i was surprised at how easy these were to make, i found the rice paper at an oriental shop. since i bought the prawns already cooked, there was hardly any cooking to do - loved it! they were so tasty and the mint really added a lot of flavour. thank you for the great recipe. - 08 Jan 2009
This is a popular recipe in Vietnam. We eat spring roll every weeks. - 26 May 2017
This was a great starter at my party over new years, everyone loved it. quite easy to make once you find what you need . doesn't taste healthy, but it is, always a plus - 08 Jan 2009
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