Vietnamese fresh spring rolls

Name: Vietnamese fresh spring rolls
Total time: 40 min
Yield: 3
Cuisine: Vietnamese
Ingredients: 100 g Dry rice paper sheets; 90 g Rice vermicelli, dry; 220 g Raw peeled prawns; 100 g Lettuce; 150 g Cucumber; 100 g Carrot; 15 g Fresh mint; 15 g Fresh coriander; 30 g Hoisin sauce; 30 g Roasted peanuts; 15 g Lime juice; 50 g Water

Rice-paper rolls filled with prawns, rice noodles, herbs and vegetables.

Estimated total time: 40 minutes3 portionsAbout 400 kcal per portion

Fresh Vietnamese rice-paper rolls with visible prawns on a white plate — Photo: pelican from Tokyo, Japan · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

100 g Dry rice paper sheets
90 g Rice vermicelli, dry
220 g Raw peeled prawns
100 g Lettuce
150 g Cucumber
100 g Carrot
15 g Fresh mint
15 g Fresh coriander
30 g Hoisin sauce
30 g Roasted peanuts
15 g Lime juice
50 g Water

Method

Cook rice noodles following the packet, rinse and drain. Poach prawns for 3–4 minutes until cooked, cool and halve lengthways.
Slice cucumber and carrot into fine strips. Prepare lettuce and herbs. Crush peanuts and mix with hoisin, lime and measured water for dipping.
Dip one rice-paper sheet briefly in lukewarm water and lay on a damp board. Add a little lettuce, noodles, vegetables, herbs and prawns.
Fold sides inward and roll snugly. Repeat to make around nine rolls and serve promptly with dipping sauce.

Three rolls per portion. Keep rolls covered with a slightly damp cloth while assembling; rice paper softens after dipping.

Gỏi cuốn

Allergens and ingredient checks

Listed allergens: crustaceans, gluten, peanuts, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Hungry Huy · Gỏi cuốn

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