Vietnamese Prawn Summer Rolls Recipes

VIETNAMESE PRAWN SUMMER ROLLS

Vietnamese prawn summer rolls image

Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

Provided by Barney Desmazery

Categories Dinner, Starter

Time 30m

Yield Makes 12

Number Of Ingredients 16

Ingredients

2 garlic cloves , finely chopped
1 small red chilli (deseeded if you don't like it too hot), finely chopped
1 tbsp finely chopped ginger
1 tbsp golden caster sugar
3 tbsp fish sauce
juice 1 lime
100g vermicelli rice noodle or bean thread noodles
12 x 20cm round rice paper wrappers (see tip, below)
handful mint leaves
18 cooked prawns , cut in half lengthways
2-3 large iceberg lettuce leaves, torn into 12 pieces
1 carrot , cut into thin batons
a handful coriander
a handful Thai basil
a handful long chives
50g beansprout

Steps:

Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients - once you start, you will need everything to hand.
When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft - about 10-15 secs - then drain on a tea towel.
Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don't overfill the pancakes or they will be hard to roll.
Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
When you're about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.

Nutrition Facts : Calories 74 calories, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

VIETNAMESE FRESH SPRING ROLLS

Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories Appetizers and Snacks Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

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