Vietnamese Prawn Rolls

Making your own Vietnamese Prawn Rolls is simple and easy. There is a fair bit of preparation, but the recipe is actually very easy and fuss free. If you are gonna be serving this for several adult size portions, then it makes sense to make your own as the ingredients are very cheap (except the prawns I suppose!) and most of the ingredients can be kept for several days and be used for other types of meals.

Instead of just plain cooked prawns, I cooked the prawns and toss them in a chili lime dressing to them a zesty flavour that complements the rolls very well.

Curtis Stone's Chili Lime Prawns - recipe HERE

I also used some homemade pickles - comprising julienned carrots, radish and cucumber - in the rolls to give it that added tang and crunch. You can substitute this with plain strips of the same vegetables.

Simple homemade pickle

Vietnamese Prawn Rolls

300g jumbo cooked prawns, sliced crosswise, recipe HERE
6 pieces of dried rice sheets
1/4 cup of homemade pickle, recipe HERE or substitute with shredded cucumber, carrot and radish
Handful of fresh mint leaves
Lettuce pieces

Dipping sauce

2 tbspn fish sauce
2 tbspn lime juice
2 tbspn of brown sugar
Toasted sesame seeds and crushed peanuts

1. Dip the rice sheets in a bowl of warm water until softened.

2. Assemble two pieces of prawns, some pickle or shredded vegetables, mint leaves and lettuce and roll the sheet to wrap it tightly. Slice each roll diagonally before serving with the dressing.