Prawn Summer Rolls

  • Author: Michiel Steur
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 10 1x


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


  1. Grate the carrot and cucumber into very fine julienne. Finely chop the peanuts.
  2. 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.
  3. 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.
  4. Place two cooked king prawns in the middle of the sheet. Add a few fresh coriander and mint leaves.
  5. 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.
  6. Top with some green salad leaves and chopped peanuts. Finish with some of the grated carrot and cucumber.
  7. 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.
  8. 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