Vietnamese prawn spiralized rolls
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11 Ingredients
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30 min total
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Serves Makes 6
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Medium
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Vietnamese
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Seafood
Recipe byThe ZestyPlate Kitchen
Fresh rice paper rolls of prawns, herbs and spiralized veg, served with a sharp lime and chilli dipping sauce.
Soft rice paper wrapped around prawns, herbs and ribbons of spiralized veg, with a sharp dipping sauce on the side. Because nothing here is fried, they stay fresh and clean-tasting, which is exactly why they are so good on a hot day. The rolling takes a little practice, but you get the knack quickly and the result looks lovely.
Jump to recipe
Prep 30 min
Total 30 min
Medium
Scale:
- Juice of 1/2 Lime
- 2 tablespoons Rice Vinegar
- 1 tablespoon Palm Sugar
- 3 tablespoons Fish Sauce
- 1 chopped Birds-Eye Chillies
- 6 Rice Paper Sheets
- Small bunch Mint
- Small bunch Coriander
- 12 King Prawns
- 1 large Carrots
- 1 Courgettes
Preparation
- Stir all the dipping sauce ingredients together with 50ml water in a bowl and leave it while the sugar dissolves and the flavours come together.
- To build the rolls, fill a wide bowl with warm water and keep a clean damp tea towel beside you to work on. Dip a rice paper wrapper into the water for a few seconds until it goes soft, then lay it carefully on the tea towel.
- Place a few mint and coriander leaves in the middle of the wrapper, then add two prawns and a small handful of the spiralized veg (snip it shorter if the spirals are long).
- Fold the sides in over the filling, then fold over the edges so it is fully enclosed and roll up tightly. Carry on until everything is used. Slice each one on the diagonal to serve and eat with the dipping sauce.
Tips from the ZestyPlate Kitchen
- Dip each wrapper for only a few seconds; it carries on softening on the board as you fill it.
- Resist the urge to overfill, or you will struggle to wrap them neatly.
- Fold the sides in first and roll tightly, much as you would a burrito.
- Keep a damp cloth under your work and space the finished rolls apart so they don't stick.
Frequently Asked Questions
Almost always the rice paper sat in the water too long. A few seconds is plenty, and once rolled, keep them separated as they are tacky.
They are at their best fresh, but a few hours ahead is fine. Cover with a damp cloth or cling film and keep them in the fridge.
Leave out the prawns and use tofu, extra veg or some cooked vermicelli instead.
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