Photo of Prawn summer rolls by WW

Prawn summer rolls

Total Time
30 min
30 min
0 min
These no-cook versions of spring rolls are a favourite street food in Vietnam, and are full of fresh Asian flavours.


Spring roll wrapper

12 individual, medium

Prawns, Peeled & Cooked

300 g

Carrots, raw

1 medium

Red pepper

1 medium

Yellow pepper

1 medium

Pak Choi

½ portion(s)

Coriander, fresh

1 sprig(s)

Mint, Fresh

1 sprig(s)

Basil, fresh

1 teaspoon(s)

Soy Sauce

3 tablespoon(s)

Rice Wine Vinegar

2 tablespoon(s)

Chilli Sauce

1 tablespoon(s)

Spring Onions

2 medium


  1. Put one of the rice paper wrappers in a bowl of hot water and leave for 8-10 seconds until soft. Carefully remove from the water and lay on a board, unfolding into a circle. Lay three prawns in the middle of the wrapper, add a small handful of the carrots, pepper and cabbage, then scatter over a few of the fresh herbs.
  2. Roll up into a cigar shape, folding over the edges and tucking inside to secure. Repeat until you have used all of the wrappers.
  3. To make the dipping sauce, mix together the soy, rice wine vinegar and sriracha sauce. Scatter over the spring onions. Serve the rolls with the dipping sauce on the side.