Vietnamese prawn spiralized rolls
Alright, folks, gather around for my Vietnamese prawn spiralized rolls recipe! Trust me, you're in for a treat with this one. First things first, mix up that dipping sauce and let it sit so all those flavors can mingle and dance together. Now, here comes the fun part - assembling those rolls. And let me tell you, the first time I tried to roll these up neatly, it was a disaster! Rice paper everywhere, prawns escaping... I had a good laugh, though, and eventually got the hang of it. Here's a tip for you: when you're soaking the rice paper sheets, don't leave them in the water for too long or they'll turn into mush. Quick dip is the way to go! Once you've got your rolls ready, dip them in that delicious sauce and take a bite. The fresh herbs, zesty lime, and juicy prawns will make your taste buds do a happy dance. Bon appétit!
Ingredients
- LimeJuice of 1/2
- Rice Vinegar2 tablespoons
- Palm Sugar1 tablespoon
- Fish Sauce3 tablespoons
- Birds-eye Chillies1 chopped
- Rice Paper Sheets6
- MintSmall bunch
- CorianderSmall bunch
- King Prawns12
- Carrots1 large
- Courgettes1
Nutrition
Directions
- 1
step 1
- 2
Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
- 3
step 2
- 4
To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
- 5
step 3
- 6
Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
- 7
step 4
- 8
Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.
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