Vietnamese Spring Rolls | Prawns Food Recipes | Fishwife

Ryan Nienaber fishwife prawns prawns recipes seafood

I love how fresh and light these spring rolls are.  Filled with healthy ingredients, yet extremely moreish! I could eat them every day!


Vietnamese Spring Rolls

Fresh, healthy and delicious!


  1. Prawns
  2. Vermicelli Rice noodles
  3. Cucumber
  4. Carrot
  5. Red Pepper
  6. Coriander
  7. Rice Paper Wraps
  8. Hoison Sauce
  9. Peanut Butter


  1. Blanch the prawns in a pot of boiling water for approximately 3 minutes. Remove and set aside to cool.
  2. In a bowl, cover the rice noodles with boiling water and allow to soften for about 2 minutes before straining and setting aside.
  3. Julienne the carrot, cucumber and red pepper and set aside in separate bowls.
  4. Remove the coriander leaves from stalks and set aside.
  5. Find a dish large enough for the rice paper wraps, add hot water, submerge one wrap and allow the wrap to soften for about 15-20 seconds. Remove the wrap and set on a clean flat surface.
  6. Add small amounts of the prawn, carrot, cucumber, red pepper, rice noodles and coriander, roll the wrap half way, tuck in the sides and continue rolling to create a sealed spring roll.
  7. Repeat the process to make as many as you like.
  8. To make the dipping sauce, add 2 Tbsp Hoisin Sauce to 1 Tbsp peanut butter.
  9. Enjoy cold.


  1. I have not given quantities as this will depend on how many spring rolls you want to make and how full you like them. A rule of thumb is probably about 3 prawns and a Tbsp of each filling per spring roll.
  2. See my Left Over Lunch Wrap Recipe for rolling technique.
  3. Don't overfill the wraps as they will be difficult to seal.
  4. Try and buy the bigger rice paper wraps as they are easier to work with.
  5. You can make extras and store in the fridge. Just make sure you don't pack them on top of each other as they will stick together.
  6. With any leftovers, add to a bowl and make yourself a delicious salad!

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