Description
Learn how to make fresh and delicious Vietnamese rice paper rolls, also known as spring rolls, filled with prawns, vermicelli noodles, lettuce, mint, and bean sprouts. These rolls are perfect for a light and flavorful appetizer or snack.
Ingredients
Scale
Rice Paper Rolls:
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns/shrimp
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves
- 14 mint leaves
- 1 cup bean sprouts
Peanut Dipping Sauce:
- 1 tbsp peanut butter
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat %) (or water)
- 1 garlic clove, minced
- 1/2 tsp crushed chilli, adjust to taste (optional)
Instructions
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Microwave for 30 seconds, mix until smooth. Adjust taste and thickness. Set aside.
- Soak vermicelli noodles in warm water for 2 minutes, then drain.
- Peel, devein, and halve prawns.
- Prepare lettuce leaves by removing the core.
- Make lettuce bundles with noodles and bean sprouts.
- Soften rice papers in warm water.
- Assemble rolls with prawns, mint, lettuce bundle, and roll tightly.
- Serve with peanut dipping sauce.
Notes
- Note 1: Adjust the number of rice paper sheets based on the size and quantity of rolls you want to make.
- Note 2: Choose lettuce with soft leaves for easier rolling.
- Note 3: Adjust the spiciness of the sauce to suit your taste preferences.
- Note 4: Watch videos for helpful tips on preparing prawns and lettuce leaves.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 80
- Sugar: 2g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Vietnamese, spring rolls, rice paper rolls, prawns, appetizer, Vietnamese cuisine
