Prawn and vegetable rice paper rolls make a great starter or snack and they’re also gluten free and dairy free, so everyone can enjoy them! We used a Nam Viet spring roll kit but don’t be afraid to use an alternative. Each roll is packed with flavour, including large cooked prawns and crunchy cucumber, carrot and pepper as well as filling avocado and fragrant fresh herbs. You’ll find a dipping sauce in your kits, or get your own. Rice paper rolls and dipping sauce a match made in heaven!
Ingredients
- 100g cucumber, cut into sticks
- 1 small carrot, cut into sticks
- 1 yellow pepper, cut into thin strips 2tbsp rice vinegar
- 2 fresh limes
- Pinch brown sugar
- 1x156g pack Nam Viet spring roll kit, or an alternative kit
- 20g fresh mint, leaves picked
- 200g large cooked prawns
- 1 small avocado, sliced
- 20g fresh coriander, leaves picked
- 1-2 spring onions, finely chopped
Method
Toss the cucumber, carrot and pepper in the rice vinegar with the juice of 1 lime and the sugar, then set aside. Soak the noodles from the kit in boiling water, drain and leave to cool.
In a bowl of hot water, soak each rice paper disc until softened. Lay the discs on a board, then put 3 mint leaves across the middle of each. Pile in some noodles, veggies, prawns, avocado and 3 coriander leaves, then roll up and seal the edges. Repeat to use up all your ingredients.
Put the dipping sauce from the pack into a bowl and add the remaining lime and spring onions. Serve immediately while fresh.
Top tip for making Prawn and vegetable rice paper rolls
These rolls are best made on the day you want to get them. Serve them fresh for the best taste.
