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
- Vermicelli Rice noodles
- Red Pepper
- Rice Paper Wraps
- Hoison Sauce
- Peanut Butter
- Blanch the prawns in a pot of boiling water for approximately 3 minutes. Remove and set aside to cool.
- In a bowl, cover the rice noodles with boiling water and allow to soften for about 2 minutes before straining and setting aside.
- Julienne the carrot, cucumber and red pepper and set aside in separate bowls.
- Remove the coriander leaves from stalks and set aside.
- 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.
- 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.
- Repeat the process to make as many as you like.
- To make the dipping sauce, add 2 Tbsp Hoisin Sauce to 1 Tbsp peanut butter.
- Enjoy cold.
- 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.
- See my Left Over Lunch Wrap Recipe for rolling technique.
- Don't overfill the wraps as they will be difficult to seal.
- Try and buy the bigger rice paper wraps as they are easier to work with.
- 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.
- With any leftovers, add to a bowl and make yourself a delicious salad!