Prawn Rolls
Delicious and succulent prawn rolls filled with juicy prawns, fresh herbs, and a tangy sauce, perfect for a light meal or appetizer.
Ingredients
- 300 g prawns, peeled and deveined
- 8 rice paper wrappers
- 50 g rice vermicelli noodles
- 1 cup lettuce, shredded
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup carrots, julienned
- ¼ cup cucumber, julienned
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Cook rice vermicelli noodles according to package instructions. Drain and set aside.Boil prawns in salted water for 2-3 minutes until cooked. Drain and let cool.Prepare the dipping sauce by mixing fish sauce, lime juice, sugar, garlic, and chili in a small bowl.Soak rice paper wrappers in warm water for 10-15 seconds until soft.Lay the wrapper flat and layer lettuce, noodles, prawns, mint, cilantro, carrots, and cucumber in the center.Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling.Repeat with remaining wrappers and filling.Serve with the prepared dipping sauce.
Notes
- Keep rice paper wrappers moist to prevent cracking.
- Adjust the dipping sauce to taste by adding more lime or sugar.
- Add avocado or mango for a tropical twist.