Prawn summer rolls
Little screams summer quite like summer rolls. This traditionally Vietnamese version of a spring roll is arguably a lot healthier than its deep-fried counterpart and is deliciously fresh and crisp.
They make a fantastic lunch or appetiser on their own, or part of a larger finger food spread. The other day I served these for lunch with some of my marinated chicken satay and fresh mint tea for a very enjoyable Sunday lunch.
It’s also the perfect dish for using up any left-over vegetables and protein, as you really can experiment endlessly. In my version below, prawns, noodles, mint and coriander are the star ingredients, but I could think of so many fantastic flavour combinations using my favourite vegetables, meat, fish, herbs and noodles, that would be equally as delicious.
They are incredibly fun and easy to make. Really the only thing to keep in mind when making these is the order of the ingredients inside. Start with whichever ingredients you want to show first, in my case the prawns, as these will show on the outside. With a little practising, they will turn out picture perfect!Print
Deliciously fresh and crispy summer rolls with prawns, rice noodles, fresh mint, coriander, cucumber, carrots and peanuts!
- 10 rice paper sheets
- 20 cooked king prawns (approx. 150g)
- 100g thin rice noodles
- 1 small or ½ large carrot
- ½ cucumber
- 3 tablespoons salted peanuts
- 1 tablespoon white rice vinegar
- ½ tablespoon light brown soft sugar
- Few handfuls of mixed crispy green salad
- Fresh coriander leaves
- Fresh mint leaves
- Grate the carrot and cucumber into very fine julienne. Finely chop the peanuts.
- Meanwhile, cook the thin rice noodles. Rinse under cold water and drain properly. Transfer to a bowl and stir in the white rice vinegar and light brown soft sugar.
- Fill a large deep pan or oven dish with lukewarm tap water. Take a rice paper sheet and soak in the water until softened. Take out, gently shake off excess water, and transfer to a plate.
- Place two cooked king prawns in the middle of the sheet. Add a few fresh coriander and mint leaves.
- Take a bunch of the cooked noodles and place on top, in a long strip. This will define the shape and size of your finished summer roll.
- Top with some green salad leaves and chopped peanuts. Finish with some of the grated carrot and cucumber.
- Fold in the sides of the wrapper, then roll up the sheet tightly into a perfect roll. Repeat with the other wrappers until you have 10 finished summer rolls.
- Serve with your favourite dips and sauces, like sweet chilli sauce, soy sauce or peanut sauce.
Experiment endlessly with your favourite vegetables, meat, fish and noodles!
- Category: Main Course
- Cuisine: Vietnamese
Keywords: Prawn summer rolls, Vietnamese summer rolls recipe, prawn vegetable summer rolls, rice paper prawn rolls, healthy prawn and vegetable spring rolls
More Asian-inspired recipes on Michiel’s Kitchen:
- Honey and soy glazed aubergine skewers
- Crunchy chicken satay cutlets
- Chicken teriyaki noodle salad
- Easy express weeknight ramen
- Mum’s chicken satay