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Main course · Vietnamese

Vietnamese-Style Prawn Summer Rolls with Peanut Dip

40 min Serves 4 ~402 kcal/serving ~£8.80 (£2.20/serving) PescatarianDairy-freeGluten-freeContains-nuts
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Ingredients

  • 300 g cooked king prawns
  • 12 rice paper wrappers
  • 100 g rice vermicelli noodles
  • 1 Little Gem lettuce
  • 2 carrot
  • 20 g fresh mint leaves
  • 4 tbsp smooth peanut butter
  • 2 tbsp soy sauce
  • 1 lime

Nutrition (per serving)

Calories
402 kcal
Protein
22.3 g
Carbohydrate
54 g
of which sugars
3.9 g
Fat
9.5 g
of which saturates
1.9 g
Fibre
4.3 g
Salt
2.92 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the vermicelli noodles according to packet instructions, drain, and rinse under cold water.

  2. 2

    Julienne the carrots and shred the lettuce. Halve the prawns lengthways.

  3. 3

    Make the peanut dip by whisking together the peanut butter, soy sauce, lime juice, and 3 tbsp warm water until smooth.

  4. 4

    Dip a rice paper wrapper in warm water for 20 seconds until pliable. Lay on a damp board.

  5. 5

    Layer a small amount of noodles, carrot, lettuce, mint, and 3–4 prawn halves in the centre. Fold in the sides and roll tightly.

  6. 6

    Repeat with remaining wrappers and filling. Serve immediately with the peanut dipping sauce.

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