Light and refreshing Vietnamese rice paper rolls filled with shrimp, herbs, and vermicelli noodles.
Fresh Vietnamese Shrimp Rice Paper Rolls
Light and refreshing Vietnamese rice paper rolls filled with shrimp, herbs, and vermicelli noodles.
Equipment
- Large bowl
- Nonstick frying pan
- Serving dish
Ingredients
- ¼ Cucumber cut into matchsticks
- Gluten-free sweet chili dipping sauce 2 tbsp
- Gluten-free Thai fish sauce 1 tbsp
- Handful of Coriander leaves chopped
- Iceberg lettuce ¼, shredded
- Lime juice juice of 1 lime
- Lime wedges to serve
- Handful of Mint chopped
- 125 g cooked peeled Prawns
- 12 round Rice paper sheets
- 150 g cold cooked Rice vermicelli
- 1 tbsp Sesame seeds
- Handful of Thai basil chopped
Instructions
- Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.
- Set aside.
- Mix together the prawns, cucumber, herbs, vermicelli, and lettuce in a large bowl.
- Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper.
- Fill with the prawn mixture, leaving about 2.
- 5 cm (1 inch) at the top and the bottom of the sheet.
- Fold over the top and bottom edges and roll up.
- Repeat with the remaining rice sheets and filling.
- Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.
Notes & Wine Advice
Serving Tip:
Serve immediately with the dipping sauce and lime wedges.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied Riesling to complement the fresh flavors.
Nutrition values
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 2 g | Sugar: 3 g