Fresh Vietnamese Shrimp Rice Paper Rolls
Light and refreshing Vietnamese rice paper rolls filled with shrimp, herbs, and vermicelli noodles.
Equipment
- Nonstick frying pan
- Serving dish
Ingredients
- ¼ Cucumber cut into matchsticks
- Gluten-free sweet chili dipping sauce 2 tbsp
- Gluten-free Thai fish sauce 1 tbsp
- Handful of Coriander leaves chopped
- Iceberg lettuce ¼, shredded
- Lime juice juice of 1 lime
- Lime wedges to serve
- Handful of Mint chopped
- 125 g cooked peeled Prawns
- 12 round Rice paper sheets
- 150 g cold cooked Rice vermicelli
- 1 tbsp Sesame seeds
- Handful of Thai basil chopped
Instructions
- Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.
- Set aside.
- Mix together the prawns, cucumber, herbs, vermicelli, and lettuce in a large bowl.
- Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper.
- Fill with the prawn mixture, leaving about 2.
- 5 cm (1 inch) at the top and the bottom of the sheet.
- Fold over the top and bottom edges and roll up.
- Repeat with the remaining rice sheets and filling.
- Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately with the dipping sauce and lime wedges.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied Riesling to complement the fresh flavors.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 2 g | Fiber: 1 g | Sugar: 3 g | Salt: 0.4 g
