Vietnamese Summer Rolls are incredibly easy to make, naturally gluten free and everything you need is available right in the supermarket. King Prawn adds a touch of luxury to a stunning dish with barely any cooking. They're perfect for a warm summers day!
9King Prawns (Large Shrimp) - raw, peeled and deveined
30gBell Pepper - not green
3Spring Onions (Scallions)
10gFresh Coriander (Cilantro)
6Rice Paper Wrappers
1tbspFish Sauce (Nam Pla)
1tbspCaster Sugar (Superfine Sugar)
0.5tspDried Chilli Flakes
Cook the Prawns
Heat a small frying pan on a high heat and add 1 tsp Vegetable Oil and 9 King Prawns.
Leave to cook for 30 seconds or so on each side then add 1 tsp Ginger Paste and 1 tsp Chilli Oil to the pan.
Continue to move the prawns around the pan for another minute or so until they are a little coloured and firm to the touch.
Remove from the pan and set aside to cool.
Prepare the Fillings
Finely slice 30g Bell Pepper. Set aside.
Finely slice about 50g White Cabbage. It is best to aim for slices similar in size to the peppers. Set aside.
Peel and vert finely slice 25g Carrot. Set aside.
Peel the outer layers and top & tail 3 Spring Onions. Finely slice on a long diagonal. Set aside.
Wash and dry 12 Mint Leaves and 10g of Fresh Coriander. Set aside.
Now split each of the fillings into 6 small piles. This will allow you to make sure that each filling is evenly distributed throughout each of the rolls.
Now that the cooked prawns will be cool to the touch, slice them in half length-ways. Imagine you are opening them up like a book. But slice all the way through.
Assemble the Summer Rolls
Put the kettle on to boil.
Assemble all of the prepared fillings along with 6 Rice Paper Wrappers, a lipped plate slightly larger than the wrappers and a board at least as big as the wrappers.
Add boiling water to the lipped plate.
Take one of the wrappers and carefully dip it into the hot water. It does not need to be submerged for more than 10-15 seconds. Take it out while it is still holding its shape. Don't panic and over-soak it. The wrapper will continue to soften as you add the fillings.
Lay the soaked wrapper on a clean board and use a clean tea towel or kitchen roll to gently dab off any excess water.
Add one of the piles of veg filling to the centre edge of the wrapper. Leave a little room, about the same size as the pile of filling. Try to keep the pile as compact as possible.
Take the wrapper edge nearest to you and fold that away from you - right over the fillings. Squeeze the filling as tight as possible.
Fold in each side, again making the parcel as tight as possible.
Roll the whole thing away from you once.
Add 3 halves of King Prawn onto the wrapper and behind the bit that has already been rolled. Place the halves cooked side down as this will be the presentation side.
Continue rolling the roll over the prawns to incorporate them. Continue rolling until the roll is completely sealed.
Repeat with the remaining piles of filling, prawns and wrappers.
Make the Dipping Sauce
Combine 1 tbsp Lime Juice, 1 tbsp Fish Sauce, 1 tbsp Caster Sugar, 1 tsp Garlic Paste and 0.5 tsp Dried Chilli Flakes in a small bowl. Keep stirring until the sugar has dissolved.