Vietnamese dinner
Fresh Prawn Summer Rolls
Translucent rice paper rolls packed with prawns, noodles, herbs and crunchy veg, dipped in a quick hoisin-peanut sauce. Fresh and fun to make together.
Jump to recipe
- 30 min · Under 40 min
- Confident
- Mild spice
- Serves 2
- Hob
PescatarianDairy freeLow calorieColdFreshLightHealthy
Contains: Shellfish, Soy, Wheat, Peanuts. Always check ingredient labels.
Why you'll love it
- Ready in about 30 minutes
- Fresh
- Light
- Healthy
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Mild enough for most kids.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Rice paper sheets8 whole
- Cooked prawns, halved lengthways200 g
- Rice vermicelli60 g
- Lettuce leaves4 whole
- Fresh mint and coriander1 handful
- Cucumber and carrot, julienned150 g
- Hoisin sauce2 tbsp
- Peanut butter1 tbsp
- Lime1 whole
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans low calorie. We don't publish calorie numbers until they're calculated from real data.
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