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Easy Vietnamese Prawn Rolls recipe

Easy Vietnamese Prawn Rolls recipe

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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

Delicate Vietnamese-style spring roll wrappers are filled with rice noodles, diced prawns, shredded carrot, lettuce and basil and dipped in warm hoi-sin sauce. You can buy the wrappers at an Asian supermarket.

78 people made this

IngredientsServes: 8

  • 250g (9 oz) rice vermicelli
  • 225g (8 oz) cooked, peeled prawns, cut in half lengthwise
  • 8 rice paper (spring roll) wrappers
  • 1 carrot, julienned
  • 1/2 head lettuce, shredded
  • 1 bunch basil, chopped
  • 100ml (4 fl oz) hoisin sauce
  • water as needed

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Bring a medium saucepan of water to the boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse thoroughly with cold water so that they don't stick together.
  2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, prawns, carrot, lettuce and basil in the centre. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  3. In a small bowl, mix the hoisin sauce with water until desired consistency has been reached. Heat the mixture for a few seconds in the microwave.
  4. Serve the spring rolls with the warm dipping sauce.

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Reviews & ratingsAverage global rating:(75)

Reviews in English (63)


These are wonderful! I made a spicy peanut dipping sauce for them. Added mint and cilantro with the basil and MMMM Good! Thanks so much Claudine! No longer do I have to go OUT to have yummy salad rolls! It was easier to make these than to find the rice paper to roll them up in. But my local Asian market finally solved the problem. Make and enjoy!-31 Mar 2002

by LucyDelRey

I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat.Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.-13 Jul 2007

by RogueOnion8

These were a very refreshing appetizer. They are kind of time consuming to make but a wonderful for a light dish. I recommend serving them with Mae Ploy sweet chili sauce.-06 Jan 2006

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!

Vietnamese-Style Summer Rolls with Peanut Sauce

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These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch. If your appetite is piqued, learn more about Vietnamese food (and prepare to get even hungrier).

What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. For more on the seafood, see our guide on how to buy shrimp.

Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro.

Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving.

What to buy

T-fal Specialty Nonstick 3-Quart Saucepan with Lid, $19.99 on Amazon

From making sauces to boiling or steaming vegetables to cooking pasta, a good size saucepan can do a lot, so it's a great kitchen staple.

Prawn Rice Paper Rolls with Hoisin Dipping Sauce

These homemade Prawn Rice Paper Rolls with Hoisin Dipping Sauce are one of my favourite go to recipes for summer! With the weather warming up here in Melbourne (finally!), Brooke and I thought it would be great to share with you how easy and adaptable rice paper rolls can be. Other variations of rice paper rolls on the blog are our chicken vietnamese rice paper rolls and our vegetarian rice paper rolls both equally simple and tasty.

For this recipe we have used some Queensland prawns which we bought at the South Melbourne Markets on our usual Sunday shop. Giving them a quick clean and cutting the larger prawns in half, Brooke cooked the prawns in a little fresh chilli and garlic for an extra kick. However, the prawns can be left plain letting their natural sweetness come through.

For those of you who haven’t made homemade rice paper rolls before, they are actually quite easy once you have made them a few times. The trick is to making sure you have all your ingredients prepared before you start assembling.

Now depending on the brand of rice paper wrappers you buy, they can be a little fiddly to make, if you accidentally rip the rice paper when trying to roll them, don’t stress – these are simply the “taste testers”. When assembling the rolls, the key is to not over-fill and leave enough room around the sides of the rice paper for folding and rolling. Once you have done a couple you will master your own “tuck and roll” technique.

Prawn Salad Rolls with Peanut Dipping Sauce

Fresh and delicious - these Vietnamese rolls are fantastic finger food, and so easy to make.

Dipping sauce:

Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors. Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and prawn meat. Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)

Place a small handful of the prawn mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once they will hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce.

To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce ingredients. Makes 1 cup.

Equipment Notes for Vietnamese Summer Rolls with King Prawn

I roll my summer rolls on my big wooden board as the surface doesn&rsquot stick to the rice paper wrapper. A plastic chopping board would be an appropriate alternative.

If you don&rsquot have a kettle to boil the noodle and rice paper soaking water, you can boil the water in a pan on the hob. Also, you should order a kettle!

A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.

Vietnamese Shrimp Spring Rolls

One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip. If you&rsquore ever eating in a Vietnamese restaurant you&rsquoll see many folks ordering this wonderful appetizer. Vietnamese spring rolls are fresh because they&rsquore wrapped with rice paper, filled with fresh herbs, lettuce and light rice noodles. They&rsquore super delicious and even more wonderful with you dip with spring rolls in peanut dip. If you love fresh spring rolls and love eating them, you&rsquoll have so much fun making them homemade with your family! So many folks want to know how to roll fresh spring rolls and always think it&rsquos complicated or way too hard to manage. Best of all, kids LOVE being able to roll their own rolls and dip them in the peanut sauce. It&rsquos a great way to get kids to eat their veggies.

Vietnamese Prawn Summer Rolls

These summer rolls (so called because they are not deep-fried) are so quick and easy to make, an ideal starter for a banquet or a fresh light meal.

  • 200g cooked king prawns
  • 40g rice noodles
  • 50g iceberg lettuce, chopped
  • 1 packet Blue Dragon Spring Roll Wrappers
  • A handful of chopped mint and coriander
  • Nuoc Cham or Blue Dragon Sweet Chilli Sauce, for dipping
  1. To make the summer rolls, take a rice wrapper and dip it in a bowl of warm water until it becomes limp. Spread the circle onto a plate. The rice wrapper will become tacky as it dries, so this will ensure the whole roll will stick together. Delicately wrap as they can easily rip.
  2. In the centre place some of the rice noodles and prawns then arrange some chopped lettuce on top. Then very carefully fold over both sides, so they are neatly overlapping or touching in the centre. Then, you need to pull the bottom edge over the filling until the beginnings of a tight roll or ‘cigar’ is formed, and roll away from you, finishing with the far edge sticking to the roll.
  3. Continue to make these until all parts have been used up. Serve sliced in half, with the filling exposed and with some Nuoc Cham Sauce or Blue Dragon Sweet Chilli sauce.

Soft rice paper rolls with prawns and pork

This recipe is a Vietnamese favourite.The clean fresh flavours of prawn, pork, and lots of herbs are held together by the rice paper. A great starter to make and share with friends.


Skill level


  • 80 g dried vermicelli noodles
  • 18 sheets of 22 cm round rice paper
  • 18 cooked small tiger prawns, peeled and sliced in half
  • 1 bunch perilla leaves
  • 1 cup firmly packed shredded gem lettuce
  • 120 g cooked pork neck, finely sliced
  • 1 bunch mint
  • 24 pieces garlic chives

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook the dried vermicelli noodles to packet instructions. Drain and cool.

To assemble the rolls, cut 6 sheets of rice paper in half. Fill a large bowl with lukewarm water and dip 1 whole sheet of rice paper in the water until it softens then lay flat on a plate. Dip a half sheet of rice paper in the water until softened and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.

In the middle of the rice paper, place 3 pieces of prawn in a horizontal line approximately 4 cm from the top. Below the prawns add some perilla leaves, lettuce, pork, mint and vermicelli.

To form the roll, first fold the sides into the centre over the filling, then the bottom of the rice paper up and over. Roll from bottom to top to form a tight roll, and just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.

Summer Rolls

Fill them with crisp veggies for a lighter snack or add tofu for a. Drain in a colander and run under cold water until cool.

Vegan Rainbow Summer Rolls With Two Sauces My Eclectic Bites Recipe Asian Vegetarian Recipes Summer Rolls Appetizer Recipes

11102020 Delicious and easy rainbow summer rolls are perfect for hot summer months.

Summer rolls. Add a piece of shrimp to each shet of rice paper. Chop all fruit and vegetables into thin strips as they work best for summer rolls when thin apart from small fruit like berries. Shrink- Resistant Supply Type.

17032021 Rice Paper Sheets are the main ingredient for Summer Rolls and is used to wrap the rolls. Had heard a lot about the place but should have avoided. 1 Bring a medium saucepan of water to a boil over high heat.

O E M Service Technics. Ounces bean thread noodles cellophane or transparent noodles 12. 07102016 Soak rice paper in water 1 at a time and soak for about 1 minute.

Remove from the water when it begins to soften but still has some shape. Slices of creamy avocado balance out all that. The inside bursts with flavour from an assortment of julienned herbs and vegetables vermicelli noodles and pre-cooked shrimp.

Rolls-Royce shall not be liable to anyone acting on an employment offer not directly made by Rolls-Royce and for any loss arising to anyone who acted on such false and fraudulent employment offers. Top with basil noodles and celery. 29072020 These summer rolls combine fresh berries.

Once your ingredients. The summer Rolls were very dry and the plum sauce didnt have that oomph. 100 Cotton Application.

Rolls-Royce India Private Limited reserves the right to take legal action including criminal action against such fraudulent individualsentities. Rated One of the nice eateries of Indiranagar Bangalore Vietnamese kitchen lets you have a cosy experience. 14062017 For the summer rolls.

My friends ordered non vegetarian food and werent impressed either. Madhurima Chakraborty 33 Reviews 36 Followers Follow 14 days ago. Woven Manufacturer of bulk silk fabrics like chamoi cotton fabric beaded fabrics bridal silk fabric taffeta silk fabric dupion silk fabric chiffon fabric crepe fabric georgette fabric chamoi fabric embroidered silk fabric satin silk fabric bridal beaded fabric.

Dip a sheet of rice paper in warm water for a few seconds. Fold in the edges and roll up rice paper. Cooked medium shrimp about 10 ounces peeled deveined halved.

They are light and fresh and versatile. Available at most supermarkets in the Asian food section or can be found in Asian markets Vermicelli Noodles are thin noodles made out of rice. Pork rice noodles lettuce and fresh herbs for flavor and crunch.

Get Quote Material. 07082013 Lettuce the soft sort rather than crispy iceberg seems to be the one constant in summer rolls and the leaves are usually used whole as a layer in themselves although Brissenden calls for them. Strawberries blackberries and raspberries with vegetables optionally tofu and vermicelli noodles.

28062018 The summer roll has a transparent skin made of rice paper and is served uncooked and cool. To cook them pour hot water over them then drain when soft which takes about 10 minutes. 11042020 Stuffed with a ton of fresh vegetables like baby greens cucumbers and blanched green beans our summer rolls recipe is as healthy as it is heavenly.

14022021 Karnatakas vaccination target list is riddled with duplicate entries and as a result officials are unable to determine the exact number of healthcar. This combination of the. 8-9 rice paper roundst.

Drizzle with a little soy sauce. Makes 12 Rolls These light and healthy Vietnamese summer rolls are filled with cooked prawn. Remove spread onto damp cloth and pat dry the dry cloth.

Add the shrimp and cook until bright pink and just opaque about 1 12 minutes.

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