Vietnamese rice paper rolls

Portions:12
Total time 15 minutes
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Ingredients

  • 125 g cooked peeled prawns
  • ¼ cucumber cut into matchsticks
  • handful of coriander leaves chopped
  • handful of mint chopped
  • handful of Thai basil chopped
  • 150 g cold cooked rice vermicelli
  • ¼ iceberg lettuce shredded
  • 12 round rice paper sheets
  • lime wedges to serve

Dipping sauce

  • 1 tablespoon sesame seeds
  • 2 tablespoons gluten-free sweet chilli dipping sauce
  • juice of 1 lime
  • 1 tablespoon gluten-free Thai fish sauce

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:

For crab rolls,

omit the prawns and cucumber and replace with 200 g (7 oz) fresh white crab meat and 4 finely sliced spring onions. Continue as for Vietnamese rice paper rolls.

Nutritional Information

Calories: 57 kcal
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Course Side Dish / Snacks
Cuisine Vietnam