Name: Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Ingredients: 200 g cooked prawns (peeled); 100 g rice vermicelli noodles; 12 sheets rice paper wrappers; 1 large carrot (julienned); ½ whole cucumber (julienned); 1 handful fresh mint leaves; 1 handful fresh coriander; 1 handful Thai basil leaves; 3 tbsp peanut butter; 2 tbsp hoisin sauce; 1 tbsp lime juice; 1 tbsp soy sauce; 1 tsp sriracha; 3 tbsp water

Prep: 40minCook: 5minTotal: 45min

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Method

Cook rice noodles according to packet instructions, drain and rinse with cold water.
Make the peanut sauce by whisking all sauce ingredients together until smooth. Add more water if too thick.
Fill a large shallow dish with warm water. Have all your filling ingredients ready.
Dip one rice paper wrapper in water for 3-4 seconds until just pliable, then lay on a damp tea towel.
On the bottom third of the wrapper, layer a small amount of noodles, 2-3 prawns, some carrot, cucumber and herbs.
Fold the bottom edge over the filling, fold in the sides tightly, then roll up firmly.
Repeat with remaining wrappers and filling.
Slice each roll in half on the diagonal and serve with peanut sauce.

Nutrition

Nutrition per serving

Estimated

Calories	136kcal
Protein	5g
Carbohydrates	31g
of which sugars	4g
Fat	6g
Fibre	2g

Some ingredients couldn't be matched (rice paper wrappers, cooked prawns) — actual values may be higher.

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

CrustaceansGlutenPeanutsSoy

Informational only — based on ingredient data. Does not account for cross-contamination.

Ingredients

Method

Nutrition

Nutrition per serving

Allergens

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Vietnamese Prawn Summer Rolls with Peanut Dipping Sauce