adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fresh prawn rolls
0 Likes
Prep Time:
24 minutes
Cook Time:
Total Time:
24 minutes
Impressive prawn rice paper rolls, ideal for hosting, that come together effortlessly.
Ingredients:
  • 100g dried rice vermicelli noodles
  • 12 cooked prawns, peeled and deveined
  • 12 rice paper sheets
  • 12 butter lettuce leaves
  • 36 mint leaves
  • 125.00 gm water
  • 152.50 gm fish sauce
  • 56.25 gm sugar
  • 1 lime, juiced
  • 1-2 chillies, finely chopped
Instructions:
  • Submerge 100g dried rice vermicelli noodles in boiling water for 10 minutes until tender. Refresh in cold water, drain, and coarsely chop. Halve 12 cooked prawns after peeling and deveining. Soften 12 rice paper sheets individually by dipping into a shallow bowl of warm water until flexible, then lay on a damp cloth.
  • Lay a butter lettuce leaf, 3 mint leaves, and noodles onto each roll. Fold bottom edge over the filling, roll once. Add 2 prawn halves (skin-side down), fold in the ends, and finish rolling.
  • Mix 1/2 cup water, 1/2 cup fish sauce, 1/4 cup sugar, juice of 1 lime, and 1-2 finely chopped chilies. Serve with rolls.

Similar Recipes