Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce

Name: Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce
Prep time: 40 min
Cook time: 5 min
Yield: 4
Ingredients: 200 g cooked prawns (peeled); 100 g rice vermicelli noodles; 12 sheets rice paper wrappers; 1 large carrot (julienned); ½ whole cucumber (julienned); 1 handful fresh mint leaves; 1 handful fresh coriander; 1 handful Thai basil leaves; 3 tbsp peanut butter; 2 tbsp hoisin sauce; 1 tbsp lime juice; 1 tbsp soy sauce; 1 tsp sriracha; 3 tbsp water

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Rice paper rolls filled with prawns, herbs and vermicelli noodles. Fiddly but worth it.

by Remixipe

Prep: 40 minsCook: 5 minsServes: 4hard

vietnamesefreshlightgluten-freemake-aheadsnacks & appetisers

dairy-free

savoury umami sour

Ingredients

Serves 4

Rolls

200 gcooked prawns(peeled)

100 grice vermicelli noodles

12 sheetsrice paper wrappers

1 largecarrot(julienned)

½ wholecucumber(julienned)

1 handfulfresh mint leaves

1 handfulfresh coriander

1 handful~Thai basil leaves

Peanut Sauce

3 tbsppeanut butter

2 tbsphoisin sauce

1 tbsplime juice

1 tbsp~soy sauce

1 tsp~sriracha

3 tbspwater

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Method

Cook rice noodles according to packet instructions, drain and rinse with cold water.
Make the peanut sauce by whisking all sauce ingredients together until smooth. Add more water if too thick.
Fill a large shallow dish with warm water. Have all your filling ingredients ready.
Dip one rice paper wrapper in water for 3-4 seconds until just pliable, then lay on a damp tea towel.
On the bottom third of the wrapper, layer a small amount of noodles, 2-3 prawns, some carrot, cucumber and herbs.
Fold the bottom edge over the filling, fold in the sides tightly, then roll up firmly.
Repeat with remaining wrappers and filling.
Slice each roll in half on the diagonal and serve with peanut sauce.

Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce

Ingredients

Method

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