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Prawn rice paper rolls
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Prep Time:
45 minutes
Cook Time:
12 minutes
Total Time:
57 minutes
Vietnamese-inspired spring rolls bursting with fresh and vibrant flavors.
Ingredients:
  • 12 green medium prawns, peeled, deveined, tails removed
  • 1 stalk lemongrass (white part only), finely chopped
  • 1 green onion, finely chopped
  • 1 garlic clove, crushed
  • 10.00 gm caster sugar
  • 12.20 gm fish sauce
  • Pinch of ground white pepper
  • 60g dried rice vermicelli noodles
  • 500.00 ml snow pea sprouts
  • 250.00 ml fresh mint leaves
  • 6 garlic chives, halved
  • 12 large rice paper rounds
  • 240g jar hoisin sauce
  • 85.80 gm smooth peanut butter
  • 40.00 ml finely chopped salted roasted peanuts
Instructions:
  • Combine prawns, lemongrass, onion, garlic, sugar, fish sauce, and white pepper in a glass or ceramic dish. Mix well and refrigerate covered for 30 minutes.
  • Place noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 10 minutes, or until softened. Drain and rinse under cold water. Drain again.
  • Prepare the Peanut dipping sauce by mixing hoisin, peanut butter, and 2 1/2 tablespoons of cold water in a saucepan over low heat. Stir for 2-3 minutes until smooth. Transfer the sauce to a serving bowl and top with peanuts before serving.
  • Place noodles, sprouts, mint, and chives elegantly separated on a beautiful large serving platter.
  • - Preheat a medium frying pan over medium-high heat, then add prawns. Cook for 5 to 6 minutes, tossing occasionally, until they turn pink and are thoroughly cooked. - Finally, slice the cooked prawns in half lengthwise and transfer them to a serving platter.
  • Fill a shallow dish halfway with warm water. Soak 1 rice paper round in the water and then lay it on a tea towel to remove any excess water (see note).
  • Place a modest portion of noodles, sprouts, mint, chives, and 2 prawn halves in the middle of the rice paper round. Roll up, tucking in the edges to seal the filling inside.

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