Vietnamese Spring Rolls
Vietnamese Spring Rolls


Marinate For Prawns:
10 Medium Prawns, Peeled and deveined
2 Cloves of Garlic, Chopped
1 Tablespoon of Fish Sauce
1cm Of Ginger
1 Root Coriander
1 Cili Padi (Birds Eye Chili)
1 Tablespoon of Coconut Oil
Filling :
12 Large Rice Paper Rolls
1/2 Cucumber, deseeded and julienned
1/2 Carrot, peeled and julienned
A Handful of Fresh Mint
A Handful of Coriander
A Handful of Fresh Basil
6 Spring Onions
1 Red Capsicum, Julienned
2 Cups of Softened Vermicelli
Peanut Sauce :
2 Tablespoons of Smooth Peanut Butter
4 Tablespoons of Hot Water
1 Tablespoon of Chopped Shallots
Pinch of Salt and Pepper
The trick to not getting the rice paper too soft, is to NOT soak it in water. Instead, wet your hands and lightly tap the rice paper all over until slightly softened. This will prevent it from tearing when you are rolling it.


1.Pound garlic, ginger, coriander and chili padi until smooth before adding fish sauce and coconut oil then marinate the prawns
2.In a pan, heat up the pan and cook the prawns evenly until golden and cooked through then set a side to cool before slicing it down the middle lenghtways
3.In a bowl, add in the peanut butter, hot water, chopped shallot, salt and pepper and mix well
4.Run some water on the rice paper rolls, place 3 slices of prawns on it before adding a little bit of all the filling ingredients and roll it
5.Once done, serve it with the peanut sauce


This Vietnamese Spring Rolls with Pan Seared Prawns is a Vietnamese street food that we absolutely love!
It’s the perfect starter or appetizer to give your guests before dinner or at a party. It’s super healthy and easy to make.
Try this recipe out for yourself and let us know what you think! Enjoy!
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