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Fresh Vietnamese Spring-rolls

  • 1
  • Easy
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Recipe Ingredients

  • 150g cooked straight-towok rice noodles
  • 1 small carrot, grated
  • ½ baby gem lettuce, finely chopped
  • 8cm x 22cm circular dry rice-paper spring-roll wrappers (available in most Asian food shops)
  • large handful fresh mint leaves
  • 200g cooked and peeled king prawns
  • 100g sweet chilli sauce
  • 1 tbsp fish sauce
  • 2 tsp rice-wine vinegar
  • 2 baby marrows, trimmed
  • 25g roasted salted peanuts, roughly chopped
 

Recipe Directions

1. Put the rice noodles in a large bowl; cover with boiling water from a kettle. Leave to soak for 3 minutes, drain in a sieve, then run the sieve under cold water. Drain and empty into a medium bowl, then mix in the carrot and lettuce. 2. Soak a rice-paper wrapper according to pack instructions, then place on a board. Setting some mint aside for the salad, arrange a few mint leaves and prawns in a strip across the centre of the circle, leaving a 2,5cm border at each end. Top with ⅛ of the noodle mixture. Fold the bottom of the wrapper over the filling, fold in the ends and roll up (encasing the filling). Repeat with the remaining wrappers. (Don’t overfill the rolls, otherwise they will be difficult to seal.) Transfer to a serving platter (seam-side down). 3. In a small bowl, stir together the sweet chilli sauce, fish sauce and rice-wine vinegar. Peel the baby marrows into ribbons using a Y-shaped peeler, then put into a large bowl with peanuts and remaining mint leaves. Add 3 tbsp of the sweet-chilli mixture and toss through to coat. 4. Serve rolls and salad with the remaining sauce.   EACH SERVING 720kJ, 5g fat (1g saturated), 17g carbohydrate (7g total sugars), 16g protein, 2g fibre

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