Vietnamese prawn spiralized rolls

Seafood · Vietnamese classic.

Ingredients

• Juice of 1/2 Lime
• 2 tablespoons Rice Vinegar
• 1 tablespoon Palm Sugar
• 3 tablespoons Fish Sauce
• 1 chopped Birds-eye Chillies
• 6 Rice Paper Sheets
• Small bunch Mint
• Small bunch Coriander
• 12 King Prawns
• 1 large Carrots
• 1 Courgettes

Method

1. Mix together — Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
2. Roll out — To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on.
3. Continue cooking — Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
4. Continue cooking — Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
5. Roll out — Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll.
6. Continue cooking — Repeat until all of the wrappers and filling have been used.
7. Serve — To serve, slice on a diagonal and eat with the dipping sauce.

More Vietnam recipes

• Phở Bò
• Bánh Mì
• Bún Chả
• Gỏi Cuốn
• Cơm Tấm
• Bánh Xèo