Go Back
–+ servings

Fresh Vietnamese summer rolls with prawns, crisp vegetables, and herbs.

Fresh Vietnamese summer rolls with prawns, crisp vegetables, and herbs. Served with a tangy dipping sauce — healthy, light, and full of flavour.
Print Recipe
Prep Time 30 minutes
sauce cooking time 15 minutes
Course Appetizer, packed lunch, Party, Starter
Cuisine Vietnamese
Servings 4

Equipment

  • Chopping Board
  • Chef’s knife
  • Non slip mat
  • Vegetable peeler
  • Medium saucepan (for noodles and prawns)
  • Mixing bowls
  • Colander
  • Spoon
  • Small serving bowls for dipping sauce
  • Kettle
  • saucepan
  • Grater

Ingredients
  

  • 6 medium rice paper sheets
  • 60 g dried glass noodles
  • 1 large chilli
  • 1 small chilli
  • ½ spring onion
  • ¼ cucumber
  • ¼ carrot
  • 1/3 kohlrabi or mooli white radish
  • 2 sprig fresh chopped herbs mint
  • 2 crab sticks
  • 6 fresh prawns
  • 1 tbsp butter
  • For dipping sauce:
  • 250 ml water
  • 1 clove garlic
  • 1 fresh red bird’s-eye chilli
  • 1 tbsp fish sauce plus extra if needed
  • 2 tbsp rice vinegar plus extra if needed
  • 1 tsp palm sugar plus extra if needed
  • 1 lime kaffir
  • A pinch of fresh herbs mint, coriander, Thai basil

Instructions
 

Wash all vegetables and herbs thoroughly.

  • Peel and cut the kohlrabi into fine matchsticks (julienne).
  • Peel and grate the carrot
  • peel and halve the cucumber
  • Scoop out the seeds.
  • Slice cucumber into thin strips.
  • Trim and slice the spring onion finely.
  • Slice the large and small chillies thinly.
  • Remove the herb leaves from their stalks
  • Roughly chop herbs all together (mint, coriander, Thai basil).

Cook noodles and prawns

  • Bring a kettle of water to a boil.
  • Pour the water over the noodles, cover and soak the glass noodles for 2–3 minutes until soft, then drain and rinse in cold water.
  • Peel and devein the prawns
  • Cook prawns in butter in a frying pan for 2–3 minutes until pink and firm. Cool, then halve lengthways.

Prepare dipping sauce

  • In a saucepan, mix 250 ml water with fish sauce, rice vinegar, palm sugar, and lime juice.
  • Heat on medium no4 until sugar is dissolved
  • Add finely chopped garlic and bird’s-eye chilli.
  • Adjust seasoning (more sugar, vinegar, or fish sauce as needed).
  • Allow to cool and stir in herbs.

Assemble the rolls

  • Fill a shallow bowl with warm water. Dip one rice paper sheet in for 5–8 seconds until soft and pliable.
  • Lay it flat on a damp board.
  • Place a small bundle of noodles in the centre, then layer vegetables, herbs, crab stick, and two prawn halves on top.
  • Fold the sides inward, then roll tightly like a burrito.
  • Repeat for all 6 rolls.

Serve

  • Arrange rolls on a plate with dipping sauce on the side. Garnish with extra herbs and sliced chilli for presentation.
Keyword fresh, vegetebles
Tried this recipe?Let us know how it was!