Vietnamese summer rolls with prawns and dipping sauces
Fresh rice-paper rolls filled with prawns, rice noodles, lettuce, carrot, cucumber, pepper, mint and coriander. Dip them in nuoc cham, a sharp sauce of lime, fish sauce, garlic and chilli, or in hoisin sauce stirred with a little peanut butter. You can also set everything out on the table and let everyone roll their own.
- 40 minTime
- 38 minHands-on
- 4Portions
- ≈ 52 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 150 gRice noodles, thin
- 2Limes, juice
- 3 tbspFish sauce
- 1 ½ tbspSugar
- ≈ 3 ½ tbspWater, for the nuoc cham
- 1 cloveGarlic
- 1Chili, red
- 3 tbspHoisin sauce
- 1 tbspPeanut butter
- ≈ 2 tbspWater, for the hoisin dip
- 400 gPrawns, cooked, peeled and thawed
- 3Carrots
- 1Cucumber
- 1Bell pepper, red
- ½Lettuce
- 20 gMint, leaves
- 20 gCoriander, leaves
- 16Rice paper
Method
- Boil a kettle. Put the noodles in a bowl and pour over boiling water to cover.
- Leave the noodles to soak for 4–5 minutes, until soft. Drain, rinse in cold water and leave to drain well.
- Nuoc cham: dissolve the sugar in the lime juice, fish sauce and water. Finely chop the garlic and chilli and stir them in.
- Hoisin dip: stir the hoisin sauce, peanut butter and water together into a smooth sauce.
- Halve the prawns lengthways if they are large. Peel the carrots and cut them into thin sticks along with the cucumber and pepper. Tear the lettuce leaves and pick the leaves from the mint and coriander.
- Fill a large, shallow dish with lukewarm water. Dip one rice paper at a time for 5–10 seconds, until softened, and lay it on a damp tea towel. Put lettuce, noodles, vegetables, herbs and prawns on the lower third, fold in the sides and roll up tightly. Make 16 rolls.
- Serve the rolls straight away with the two dipping sauces.
The cost is estimated from Swedish grocery prices.
