Thursday, 23 April 2015

Vietnamese Prawn Spring Rolls

I'm never much of a fan of a fried spring roll but these summery Vietnamese style ones include masses of fresh stuff without all the fat.  I mean, have fatty ones if you want them, I just fancied something fresh, vibrant and making me feel like spring is here.

A word of warning, the rice paper wrappers are a little tricky to master.  I think next time I'm going to try rolling them up on a clean tea towel.  The trick is though to not soak them for too long as they will continue to soften.  Just do them long enough so they won't break and only do one at a time.

I've left the quantities vague but it depends on how big your wrappers are and what proportions you'd like.  Have a play around with them.  Some people include rice noodles, but I wanted to keep these really fresh and light.

Vietnamese Prawn Spring Rolls


Cooked prawns (shrimp) shelled
Cucumber, deseeded and sliced
Finely sliced sugar snap peas
A small handful of peanuts
A few leaves of coriander (cilantro)
A few slices of chilli

2-3 rice paper wrappers (you can buy these from Chinese supermarkets)

Sweet chilli sauce to serve


Prep all of the vegetables.

Soak the rice paper wrappers one by one in water until pliable.  Wrap the contents in the wrapper as tightly as you can and slice across.

Repeat with the remaining wrappers.

Serve with sweet chilli sauce.


  1. OOH I love these kinds of rolls and used to make them all the time- cucumber, carrot, mint, rice noodles and prawns. A good trick with the wrappers is don't soak them- set the wrappers on a sushi rolling mat and use a spray bottle filled with water (like a plant mister.) I found it worked a lot better for me.

    1. Thank you so much! I will use that tip next time!


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