Save Recipe

gatsby-image

Prawn Salad Rolls with Peanut Dipping Sauce

Fresh and delicious — these Vietnamese rolls are fantastic finger food, and so easy to make.

Prep Time

30 mins

Serves

8-10

Gluten Free

Dairy Free

Healthy

Asian

Pescatarian

Salads & Sides

Seafood

Finger Food

Snacks & Starters

Party

Kids

Special Occasions

Quick & Easy

Ingredients

ROLLS

100 g vermicelli rice noodles

1 iceberg lettuce, very finely shredded

1 large carrot, peeled and coarsely grated

1/2 tsp sugar

1 cup torn mint leaves, (60-70 leaves)

3 tbsp chopped coriander

30 small or 20 large rice paper rounds

PEANUT DIPPING SAUCE

2 tsp peanut butter

1/2 cup Thai sweet chilli sauce

2 tsp fish sauce

2 tbsp lime juice

2 tbsp chopped roasted peanuts

Rolls

STEP 1

Place noodles in a bowl, pour over boiling water and soak for 10 minutes.

Drain and cut in several places with kitchen scissors.

Place lettuce and carrots in a mixing bowl with sugar and chopped herbs.

Mix through noodles and prawn meat.

Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth.

Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)

STEP 2

Place a small handful of the prawn mixture on the centre of each wrapper.

Roll up tightly, tucking in the sides as you go.

Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap.

Chill if not serving at once; they will hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce.

Peanut dipping sauce

STEP 1

To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce ingredients. Makes 1 cup.

You may also like

bg-image
bg-image
bg-image

Be in the know

Sign up for exclusive recipes, updates, and all things Langbein.