Saturday, 05 September 2015 00:06

Vietnamese Prawn Rolls

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Vietnamese Prawn Rolls



Serves: Makes 24 rolls


Preparation and Cooking Times: 40 minutes




  • 250g rice vermicelli noodles
  • 24 large cooked prawns, deveiened and roughly chopped
  • 100g bean sprouts
  • 1 cup grated carrot
  • 1 cup of fresh mint leaves
  • 1 cup of corriander leaves
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons of fish sauce
  • juice of one lime or lemon
  • 24 rice wrappers
  • Alternative 1 * 420g of tuna in spring water instead of prawns






  • Break the rice noodles into approximately 10 centremetre lengths, soak in boiling water for 10 minutes, then drain well.
  • Combine the noodles with the remaining ingredients. If using the tuna, drain it well and continue as if using the prawns.
  • Half fill a large bowl with warm water and soak a rice wrapper for up to 30 seconds to soften them (any longer and they will start to break).
  • Place the rice paper onto a clean dry tea towel.
  • Spoon on 2 heaped tablespoons of the filling onto one corner and roll to the opposite corner to form a cylinder, tucking in the sides as you go keeping them nice and tight.
  • Continue until all the filling is used. Place onto a plate covered with cling film being careful that they do not touch, put another piece of cling wrap on top and layer them.
  • Refrigerate for 20 minutes before serving.



Read 1211 times Last modified on Saturday, 05 September 2015 00:21

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