Vietnamese prawn spiralized rolls
A Vietnamese dinner made with seafood. Ready in about 40 minutes. Difficulty: medium.
- 40 minPrep (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 12 jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
Fresh & other
- Juice of ½ lime
- 1 tbsp palm sugar
- 1 birds-eye chillie Shopping tip: Very hot. Asian markets have them; 1 serrano can stand in for 2.
- 6 rice paper sheets
- Small bunch mint Shopping tip: Fresh mint leaves.
- Small bunch cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- 1 carrot
- 1 zucchini Shopping tip: Zucchini (UK: courgette).
Sauces & oils
- 2 tbsp rice vinegar
- 3 tbsp fish sauce
How to make it
Steps in our own plain words.
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Mix all your ingredients for your dipping sauce along using 3 ½ tbsp water in a bowl.
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Set aside to let your sugar to dissolve and flavour to infuse.
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To assemble your rolls, fill a wide bowl using warm water plus grab clean damp tea towel to work on.
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Dip a rice paper wrapper in the water for some seconds until it softens then place onto the tea towel.
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Put some mint plus coriander leaves in your centre of your wrapper then top using two prawns and a little handful of your spiralized veg, which may need.
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Do it to be cut up if your spirals are too long.
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Fold the sides of the wrapper in the centre, over the filling.
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Fold in your edges, so that the filling is fully encased, tightly roll.
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Repeat till all of your wrappers and filling have been used.
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To serve.
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Slice on a diagonal plus eat with the dipping sauce.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.