Fresh Prawn Spring Rolls

  • 16 pcs rice paper wrappers
    About 7.5cm x 15cm
  • 16 tiger prawnsShelled and deveined, cooked and halved
  • 200 g fresh rice noodlesSoaked in hot water until softened
  • 1 cucumberSliced into thin strips
  • 1 carrotPeeled and sliced into thin strips
  • 2 spring onions
  • 3 pcs Vietnamese mint leaves
  • 5 spring Chinese coriander leaves
  • 5 spring Thai Basil
  • 6 Tbsp lime juice
  • 3 Tbsp fish sauce
  • 4 ½ Tbsp sugar
  • ½ cup water
  • 1 clove garlic
  • 2 large red chili
  • 1 Tsp peanuts

Let’s start cooking!

Step 1 – Make Nuoc cham (Vietnamese dipping sauce) 

In a bowl, mix 4 ½ Tbsp sugar, ½ cup water, minced garlic, sliced large red chili, 3 Tbsp fish sauce and lime juice. Pour into sauce dish and set aside.

Step 2 -Wrap spring rolls

Dip the rice papers in a bowl of water, until wrapper softens and drain them on a clean towel.
On a working surface or board, place 1 rice wrapper and add mint leaves, prawns, coriander, Thai basil leaves, noodles, carrots and cucumber in the centre.
Lift the rice wrapper over the filling, fold the sides in and start rolling it in into a cylindrical shape.  Repeat until wrappers and fillings are used up.

If you are not serving spring rolls immediately, place a damp cloth or damped paper towel over the spring rolls to prevent the rice paper wrappers from drying out.

Vietnamese spring rolls is listed as one of the world’s most delicious foods

Plate and serve!

Place wrapped spring rolls on serving plate and garnish with crushed peanuts and Vietnamese dipping sauce on the side. Serve immediately.

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