Vietnamese prawn summer rolls


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Freshly made rice paper rolls packed with prawn, rice noodles, carrots, cucumber and herbs, with a sweet chilli dipping sauce.


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--> For the dipping sauce

+ 2 garlic cloves, finely chopped

+ 1 small red chilli, finely chopped, remove seed if want less spicy

+ 1 tbsp caster sugar

+ 3 tbsp fish sauce

+ juice 1 lime


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--> For the rolls

+ 100g vermicelli rice noodle or bean thread noodles

+ 12 x 20cm rice papers

+ 1 bunch of mint

+ 18 cooked medium prawn cut in half lengthways

+ 2-3 large iceberg lettuce leaves, torn into 12 pieces

+1 medium carrot cut into thin batons

+ a handful coriander

+ a handful Thai basil

+ a handful long chives

+ 50g bean sprouts


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Make the dipping sauce by chopping the garlic, chilli together then stir in the fish sauce and lime juice.

Boil a pot of water and add the rice noodle and cook the noodle for 5-7 mins and then drain well. Please check the package for instruction first.

When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft about 3 secs then drain on a tea towel or use one of mat to stop them sticking on the the surface.

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Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 2 prawn halves.

Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill or they will be hard to roll.

Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.

When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.


Keep on rolling tightly until the whole rice paper wrapper is rolled up.