Vietnamese Spring Rolls with Pan Seared Prawns
We love Vietnamese Rolls ! We recently visited Vietnam and fell in love with this dish.
Try this recipe out for yourself and let us know what you think.
Click here, to try our Vietnamese Bahn Xeo Recipe
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 6-8
- Category: Healthy
- Method: Intermidiate
- Cuisine: Vietnamse
Ingredients
Marinate Prawns
10 Medium Prawns, peeled and devained
2 Cloves of Garlic, chopped
1 Tablespoon of Fish Sauce
1cm of Ginger
1 Root Coriander
1 Chili Padi
1 Tablespoon of Coconut Oil
Filling
12 Large Rice Paper Rolls
1/2 Cucumber (deseeded) and julienne
1/2 Carrot, peeled and julienne
A Handful of Fresh Mint
A Handful Coriander
A Handful of Fresh Basil
6 spring onions
1 Red Capsicum, julienne
2 Cups of Soften Vermicelli Noodles
Peanut sauce
2 Tablespoons of Smooth Peanut Butter
4 Tablespoons of Hot Water
1 Tablespoons of Chopped Shallot
Pinch of Salt and Pepper
Instructions
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 lengthwise
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
5. Serve the Vietnamese Rolls alongside the Peanut Sauce
Notes
Serve this Vietnamese Rolls alongside the Peanut Sauce.
Keywords: Vietnamese Spring Rolls
