324935-1-eng-GB_5036

Vietnamese rice paper rolls

  • Serves 4
  • Takes 50 min to make
  • Easy
Unlike deep-fried spring rolls, this Vietnamese spring roll recipe is light and healthy, packed with fresh herbs, prawns and veg. It makes a great lunch or starter.

Nutritional info per serving

  • Calories69kcals
  • Fat1.9g (0.4g saturated)
  • Protein6.3g
  • Carbohydrates6.7g (2.3g sugar)
  • Salt0.4g

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INGREDIENTS

  • 25g rice vermicelli noodles
  • 16 x 22cm round rice papers, extra-thin if possible
  • 300g (about 48) large cooked peeled prawns
  • About 50 fresh mint leaves
  • Small bunch of fresh coriander sprigs, leaves picked
  • About 50 fresh basil leaves, Thai sweet basil if possible
  • 50g unsalted roasted peanuts, coarsely chopped
  • 1 medium carrot, coarsely grated, on a mandoline if possible
  • ¼ cucumber, deseeded and cut into short, fine matchsticks
  • 1 little gem lettuce, leaves finely shredded

For the nuoc cham dipping sauce

  • 1 garlic clove, very finely chopped
  • 1-2 long thin red chillies, deseeded and finely chopped
  • 1 tbsp light soft brown sugar
  • 2 tbsp Thai fish sauce
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp rice vinegar

METHOD

  1. Put the vermicelli noodles into a heatproof bowl, cover with boiling water and leave for 5 minutes to soften. Drain and set aside.
  2. Get all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange 3 prawns down the centre with some herbs, noodles, peanut, carrot, cucumber and lettuce. Don’t put too much on, or it will be too fat to roll.
  3. Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.
  4. Grind the garlic, chilli and sugar in a mortar to a coarse paste. Stir in the fish sauce, lime juice, vinegar and 1 tbsp water. Divide among individual dipping saucers. Uncover the rolls and serve with the sauce.
  • Get the rice wrappers from an Asian supermarket, or online at thai-food-online.co.uk or wingyipstore.co.uk.
  • Only a light, subtle, dry white will do the job here. We love the crisp, modern Spanish whites from the Rueda region.

From June 2010

Main Ingredients:

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