Prawn summer rolls
2
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
These no-cook versions of spring rolls are a favourite street food in Vietnam, and are full of fresh Asian flavours.
Ingredients
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
Instructions
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.
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