House recipe
🥢 Prawn summer rolls with nước chấm
Soft rice-paper rolls packed with prawns, vermicelli, crunchy veg and herbs, dipped in a sweet-sour lime sauce.
Allergens. Contains: Crustaceans, Fish. May contain, depending on the brands you buy: Crustaceans.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 80 g rice vermicelli
- 1 carrot, cut into thin matchsticks
- ½ cucumber, cut into thin matchsticks
- 8 leaves lettuce
- a handful mint, leaves picked
- a handful fresh coriander, leaves picked
- 200 g prawns, cooked and peeled, halved lengthways
- 8 sheets rice paper wrappers
- 2 tbsp fish sauce
- 1 lime, juiced
- 1 tbsp sugar
- 1 clove garlic, finely chopped
- 1 fresh red chilli, finely chopped
Method
- Cook the vermicelli according to the packet, rinse under cold water and drain thoroughly.
- For the dip, stir the fish sauce, lime juice and sugar with 4 tbsp water until the sugar dissolves, then add the garlic and chilli.
- Set out all the fillings within reach, with a wide bowl of lukewarm water and a damp board.
- Dip a rice-paper sheet in the water for a few seconds until just pliable and lay it flat. Line up three prawn halves, pink side down, across the middle.
- Top with a lettuce leaf, a small bundle of noodles, some carrot, cucumber and herbs. Fold in the sides and roll up tightly away from you.
- Repeat with the rest, keeping finished rolls under a damp cloth, and serve with the dipping sauce.