Vietnamese prawn spiralized rolls — fresh rice paper rolls packed with prawns, herbs and spiralized vegetables, served with a tangy lime-chilli dipping sauce. Light, healthy and refreshing.
- 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
Video
Preparation
- Mix all the ingredients for the dipping sauce with 50ml water in a bowl and set aside to let the sugar dissolve and the flavours infuse.
- To assemble the rolls, fill a wide bowl with warm water and have a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens, then carefully place on the tea towel.
- 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 (cut up if the spirals are too long).
- Fold the sides of the wrapper into the centre over the filling, then fold in the edges so the filling is completely encased, and tightly roll. Repeat until all the wrappers and filling are used. To serve, slice on a diagonal and eat with the dipping sauce.
